Alexandra's Kitchen · by Alexandra Stafford★ 4.8
Easy Homemade Ricotta Gnocchi
NUTRITION · PER SERVING40M COOK
CAL 39%·PRO 64%
CARBS 35G18% OF CAL
10G FIBER16G OTHER9G TOTAL SUGAR
FAT 59G68% OF CAL
19G SAT41G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pillowy ricotta gnocchi topped with a sage butter sauce and mushrooms. Elegant enough for company but quick to prepare.
mainitalianpasta🍲 stockpot🍪 sheet pan🍳 skilletvegetarian
View the full recipe on Alexandra's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 15 oz (430 g) whole milk ricotta, see notes above
- 4 oz (115 g), about 1 cup, finely grated pecorino, such as the pre-grated Locatelli brand
- 1 large egg
- 1 large egg yolk
- 1/4 cup (30 g) all-purpose flour, plus more for dusting
- kosher salt and pepper to taste
- 1 to 2 cups homemade tomato sauce
- fresh basil, optional
- Parmigiano Reggiano or pecorino, optional
- 2 tablespoons olive oil
- 1 lb. mixed mushrooms
- 1 stick butter
- 1 small shallot, diced
- parsley
- lemon zest
- 4 tablespoons butter
- 1/4 cup pine nuts
- Parmigiano Reggiano
- Black pepper, to taste
At a glance
PER SERVING · TIME 40M
CAL 39%·PRO 64%
CARBS 35G18% OF CAL
10G FIBER16G OTHER9G TOTAL SUGAR
FAT 59G68% OF CAL
19G SAT41G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 10m
- Sodium
- 1559mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 855mg
- Calcium
- 628mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1559MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.