Photo: Ernest Porzi
Pan-Fried Lemon Ricotta Gnocchi
10 ingredients
openrecipes
If there ever was a time when I wondered why I never dated an Italian, it would be now. You see, I slept my way through a culinary education. Yes, my friends, I whored myself out to learn the s...
Estimated Nutrition (whole recipe, rough)
1098
Calories
39g
Protein
50g
Fat
119g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup whole milk ricotta
- 1/2 cup freshly grated parmegiano reggiano (plus extra reserved for garnishing)
- 1 large egg yolk
- 1 teaspoon lemon zest (use a microplane grater) (plus extra reserved for garnishing)
- 1 teaspoon kosher salt (or 1/2 tsp table salt)
- 3/4 cup all purpose flour, sifted + more for dusting
- 1 tablespoon chopped parsley (plus extra reserved for garnishing)
- 1/2 teaspoon finely minced chilli (or red pepper flakes) - adjust chilli based on your tastes
- 2 tablespoons clarified butter (or just regular butter, but the clarified butter works much better)
- 1 tablespoon olive oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By steamykitchen ·
Recipe sourced from
openrecipes