Ricotta gnocchi

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 498.8
  • Total Fat: 21.4 g
  • Cholesterol: 164.1 mg
  • Sodium: 909.0 mg
  • Total Carbs: 42.5 g
  • Dietary Fiber: 2.1 g
  • Protein: 32.4 g

View full nutritional breakdown of Ricotta gnocchi calories by ingredient
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Easier to make than you think! Easier to make than you think!
Number of Servings: 4


    2 cups part-skim ricotta (1 pound)
    2 large eggs, lightly beaten
    1 cup grated parmesan cheese
    1/4 teaspoon grated nutmeg
    1 1/4 cups all-purpose flour
    1 cup marinara sauce


1. Stir together ricotta, eggs, 1 cup cheese, nutmeg, and 1/4 teaspoon each of salt and pepper.
2. Add flour, stirring to form a soft, wet dough.
3. Shape dough on a well-floured surface with lightly floured hands into 2 (1-inch-thick) ropes.
4. Cut crosswise into 1-inch pieces with a lightly floured knife.
5. Put in 1 layer on a lightly floured parchment-lined baking sheet.
6. Cook gnocchi in 2 batches in a pasta pot f boiling salted water, adding a few at a time to pot and stirring occasionally, until cooked through (cut one in half to check), 3 to 4 minutes per batch.
7. Lift out with a slotted spoon and drain in colander.
8. Meanwhile, cook butter with rosemary in a 12-inch heavy skillet over medium-low heat until golden brown, about 5 minutes.
9. Toss gnocchi with brown butter in skillet and sprinkle with remaining 1/2 cup cheese.
10. Season with salt.

Number of Servings: 4

Recipe submitted by SparkPeople user PAMELASUZANNE.

TAGS:  Fish |

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