Ricotta gnocchi

Ricotta gnocchi

4.4 94 ratings

Prep. 30min

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

Fiber 4.4 g

Saturated fat 22.6 g

Carbohydrates 68.7 g

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Also featured in

Focus on Ricotta 7 Recipes
Australia and New Zealand

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