The best ricotta gnocchi

The best ricotta gnocchi

4.6 50 ratings

Prep. 15min

Total 3 h 45min

4 portions

Ingredients

Parmesan cheese cut into pieces (3 cm)
80 g
ricotta drained
400 g
"00" pasta flour or gluten free flour
200 g
sea salt plus an extra 1-2 pinches
1 tsp
ground nutmeg
1 pinch
water
1700 g

Difficulty

easy

Nutrition per 1 portion

Sodium 891 mg

Protein 23.6 g

Calories 1818.3 kJ / 434.6 kcal

Fat 18.7 g

Fibre 1.4 g

Saturated Fat 11.7 g

Carbohydrates 41.8 g

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