0 from 3 votes
Ricotta Gnocchi Recipe
A recipe for gnocchi using fresh ricotta.
Prep Time
15 mins
Cook Time
15 mins
Total Time
18 mins
Servings: 6 serves
Calories: 247 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 350 g ricotta fresh, drained
- ½ cup Parmigiano Reggiano cheese grated
- 150 g plain flour
- 2 eggs
- ¼ teaspoon nutmeg
- 1 pinch sea salt
Instructions
- Place the ricotta, Parmigiano, eggs, nutmeg and salt in a bowl and stir until everything is well combined
- Add your flour tablespoon by tablespoon combining after each addition until you have a soft dough. The dough should be workable-not too soft and sticky and not too firm.
- Knead the dough gently and form into a ball. Divide into 6 portions
- Proceed to roll out each portion into a long rope shape-the rope should be about 2 cm thick
- Using a floured knife, proceed to cut the rope into 2 cm portions (these will form our gnocchi). Place on a baking paper lined tray.
- Cook the gnocchi in some salted boiling water-these are cooked when they float to the top
- Top with your favourite sauce-I served mine with burnt butter, pepper and cheese
Cup of Yum
Notes
- This sauce could easily be enhanced with some herbs-rosemary and the classic sage are good.
Nutrition Information
Serving
1serve
Calories
247kcal
(12%)
Carbohydrates
21g
(7%)
Protein
14g
(28%)
Fat
11g
(17%)
Saturated Fat
7g
(35%)
Nutrition Facts
Serving: 6serves
Amount Per Serving
Calories 247
% Daily Value*
| Serving | 1serve | |
| Calories | 247kcal | 12% |
| Carbohydrates | 21g | 7% |
| Protein | 14g | 28% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
* Percent Daily Values are based on a 2,000 calorie diet.