italianutama· 4 servings
≈73 kkal · P 12.2g · L 4.7g · KH 8.7g (per recipe, TKPI estimate)
Gnocchi di ricotta
MBG-eligible
Ingredients
- 2 cups ricotta cheese
- 1 cup all-purpose flour
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 1/4 cup finely chopped fresh parsley
- 1/4 cup finely chopped fresh chives
- 1/4 cup finely chopped fresh sage
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/4 cup olive oil
- 1/4 cup butter
- 1/4 cup grated Parmesan cheese for coating
- 1/4 cup breadcrumbs for coating
Instructions
- 1In a large bowl, combine the ricotta cheese, flour, egg, Parmesan cheese, parsley, chives, sage, salt, black pepper, and nutmeg. Mix until well combined.
- 2Divide the mixture into 16 equal portions and roll each portion into a log about 1 inch in diameter.
- 3Cut each log into 1/2 inch pieces to create the gnocchi.
- 4Bring a large pot of salted water to a boil. Once boiling, add the gnocchi and cook for 2-3 minutes or until they float to the surface.
- 5Drain the gnocchi and set aside.
- 6In a large skillet, heat the olive oil and butter over medium heat. Once hot, add the gnocchi and cook for 2-3 minutes or until golden brown.
- 7Sprinkle the grated Parmesan cheese and breadcrumbs over the gnocchi and toss to coat.
- 8Serve hot and enjoy!
Source: llm-generated