Ricotta gnocchi

Ricotta gnocchi

4.4 96 ratings

Prep. 30 min

Total 2 h

4 portions

Ingredients

Ricotta

full cream milk
1800 g
white vinegar
80 g

Ricotta gnocchi

Parmesan cheese cut into pieces (3 cm)
80 g
"00" pasta flour or plain flour
150 g
egg
1
salt to taste
ground nutmeg to taste

Gnocchi sauce

Parmesan cheese cut into pieces (3 cm)
80 g
lemon zest only, no white pith
¼
sunflower seeds
30 g
pepitas
30 g
pickled capers
30 g
pancetta cut into pieces (1 cm)
150 - 200 g
extra virgin olive oil
20 g
cherry tomatoes cut into halves
250 g
lemon juice (approx. 1 lemon)
30 g
fresh silverbeet (approx. 80 g), thinly sliced (1 cm)
3 leaves
ground black pepper
2 pinches
water for boiling

Difficulty

easy

Nutrition per 1 portion

Sodium 2387.1 mg

Protein 55 g

Calories 3938.3 kJ / 937.5 kcal

Fat 49 g

Fibre 4.4 g

Saturated Fat 22.6 g

Carbohydrates 68.7 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Focus on Ricotta 7 Recipes
Australia and New Zealand

You might also like...

Tear and share cinnamon scrolls with honey butter

50min

Pineapple and orange glazed ham

2h

Rum balls

35min

Poached eggs with hollandaise

40min

Thai green curry paste

10min

Mango, ginger and chilli chutney

25h 10min

Spelt bread rolls

1h 45min

Apple and date cake

1h 30min

Stone fruit crumble

1h 15min

Banana and oatmeal energy bars

35min

Sweet chilli sauce

1h 5min

Rocky road with vanilla bean marshmallow

2h 45min