Difficulty
Most of our recipes are easy. Those that require a little more time or cooking skills are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
Ricotta
- 1800 g full cream milk
- 80 g white vinegar
Ricotta gnocchi
- 80 g Parmesan cheese, cut into pieces (3 cm)
- 150 g "00" pasta flour or plain flour
- 1 egg
- salt, to taste
- ground nutmeg, to taste
Gnocchi sauce
- 80 g Parmesan cheese, cut into pieces (3 cm)
- ¼ lemon, zest only, no white pith
- 30 g sunflower seeds
- 30 g pepitas
- 30 g pickled capers
- 150 - 200 g pancetta, cut into pieces (1 cm)
- 20 g extra virgin olive oil
- 250 g cherry tomatoes, cut into halves
- 30 g lemon juice, (approx. 1 lemon)
- 3 leaves fresh silverbeet, (approx. 80 g), thinly sliced (1 cm)
- 2 pinches ground black pepper
- water, for boiling
- Nutrition
- per 1 portion
- Calories
- 3938.3 kJ / 937.5 kcal
- Protein
- 55 g
- Carbohydrates
- 68.7 g
- Fat
- 49 g
- Saturated fat
- 22.6 g
- Fiber
- 4.4 g
- Sodium
- 2387.1 mg
In Collections
Alternative recipes
Ricotta dumplings with napoli sauce
55min
Homemade ricotta
1h 15 min
Fresh pasta dough
1h
Gozleme
1h 40min
Silverbeet and mushroom calzone
2h
Haloumi
5h
Caramelised fennel and ricotta tarts with Parmesan crisps
2h 30 min
Ricotta and polenta chips
2h 20 min
Ricotta patties with chilli lime corn
1h 20 min
Pumpkin and ricotta cannelloni
1h 20 min
Portuguese-style custard tarts
40min
Gnocchi
1h 40min