
Devices & Accessories
Ricotta gnocchi
Prep. 30min
Total 2 h
4 portions
Ingredients
Ricotta
-
full cream milk1800 g
-
white vinegar80 g
Ricotta gnocchi
-
Parmesan cheese cut into pieces (3 cm)80 g
-
"00" pasta flour or plain flour150 g
-
egg1
-
salt to taste
-
ground nutmeg to taste
Gnocchi sauce
-
Parmesan cheese cut into pieces (3 cm)80 g
-
lemon zest only, no white pith¼
-
sunflower seeds30 g
-
pepitas30 g
-
pickled capers30 g
-
pancetta cut into pieces (1 cm)150 - 200 g
-
extra virgin olive oil20 g
-
cherry tomatoes cut into halves250 g
-
lemon juice (approx. 1 lemon)30 g
-
fresh silverbeet (approx. 80 g), thinly sliced (1 cm)3 leaves
-
ground black pepper2 pinches
-
water for boiling
Nutrition per 1 portion
Calories
937.5 kcal /
3938.3 kJ
Protein
55 g
Fat
49 g
Carbohydrates
68.7 g
Fibre
4.4 g
Saturated Fat
22.6 g
Sodium
2387.1 mg
Like what you see?
This recipe and more than 100 000 others are waiting for you!
Sign up for free More informationAlso featured in

Focus on Ricotta
7 Recipes
Australia and New Zealand
Australia and New Zealand
You might also like...
Spinach and ricotta patties with tomato sauce
30min
Lemon delicious
1 h 5min
Homemade ricotta
1 h 15min
Focaccia
2 h 5min
Mushroom risotto
30min
Fresh pasta dough
1 h
Gail Kordic's Caramel oranges with sabayon (TM6)
50min
Haloumi
5 h
Brazilian cheese puffs
20min
Cypriot grain salad
45min
Herbed lavosh
55min
Milanese risotto
25min