From Once Upon a Chef
Ricotta Gnocchi
- Time
- 25 min
- Makes
- 2
- Ingredients
- 12
7 things you may not have.
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Ingredients
- ½ teaspoon kosher salt, (plus more for boiling the gnocchi)
- 1½ cups freshly grated Parmigiano Reggiano cheese
- 1 cup ricotta cheese ((I use Galbani brand whole milk ricotta))
- 2 large egg yolks
- 1 tablespoon olive oil
- 1 cup all-purpose flour, spooned into measuring cup and leveled-off, (plus more for rolling)
- 2 tablespoons Lemon-Herb Compound Butter ((recipe below) or plain unsalted butter)
- Freshly grated Parmigiano Reggiano cheese
- Flaky sea salt
- ½ cup (1 stick) unsalted butter, room temperature
- 2 tablespoons chopped fresh herbs ((such as parsley, dill, cilantro, chives, or a mix))
- Zest of one lemon
Nutrition · per serving
- Calories
- 552 kcal
- Fat
- 51 g
- Fiber
- 1 g
- Sugar
- 1 g
- Sodium
- 828 mg
- Protein
- 32 g
- Cholesterol
- 233 mg
- Carbohydrate
- 29 g
- Saturated fat
- 30 g
As published by Once Upon a Chef.
The method
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