Ricotta gnocchi
TM6 TM5 TM31

Ricotta gnocchi

4.9 (21 ratings)

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
Fibre
4.4 g
Sodium
2387.1 mg

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