Photo: Lars Blankers
Ricotta Gnocchi with Wild Boar Ragu Recipe
7 ingredients
8 to 10 servings
openrecipes
This recipe for gnocchi from Chef Frank De Carlo of Peasant in New York City is fantastic with his heady Wild Boar Ragu, but it's equally delicious with a simple...
Estimated Nutrition (whole recipe, rough)
911
Calories
36g
Protein
21g
Fat
140g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Potato | 1 medium (173g) baked | 161 |
| Cheese | 1 oz (28g) cheddar | 113 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Sage | 1 tsp ground (0.7g) | 2 |
| 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
- 3 pounds russet potatoes (about 3 large potatoes), cooked until soft, then cooled (see note below)
- 24 ounces fresh whole-milk ricotta (about 3 cups)
- 1 pound Grana Padano cheese, finely grated
- 3 3/4 cups all-purpose flour (18 ounces) or
- 12 fresh sage leaves, finely chopped (about 2 tablespoons)
- 1 tablespoon salt
- 1 teaspoon ground white pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes