Easy Homemade Ricotta Gnocchi
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RecipeTin Eats · by Nagi | RecipeTin Eats★ 5.0 (67)

Easy Homemade Ricotta Gnocchi

NUTRITION · PER SERVING30M COOK
CAL 39%·PRO 56%
CARBS 60G31% OF CAL
6G FIBER41G OTHER13G TOTAL SUGAR
FAT 49G56% OF CAL
24G SAT25G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Light and fluffy ricotta gnocchi made from scratch in under 30 minutes. Pillowy pasta served with your choice of browned butter or fresh tomato sauce.

mainitalianpastavegetarian
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Nutrition & ingredients

Ingredients

serves 3
  • 250g / 8oz ricotta (, must be full fat (Note 1))
  • 3/4 cup (75g) freshly grated parmesan cheese ((Note 2))
  • 1 large egg ((55 - 60g/2oz))
  • 1 egg yolk ((egg white use ideas here))
  • 1/4 tsp cooking salt / kosher salt
  • Pinch black pepper
  • 3/4 to 1 cup flour ((plain/all-purpose), plus more for dusting (Note 3))
  • 4 tbsp / 60 g unsalted butter
  • 1/4 tsp cooking / kosher salt ((omit if using salted butter))
  • Black pepper
  • 2 tbsp olive oil
  • 3 garlic cloves (, minced)
  • 1/2 onion (, finely diced)
  • 28 oz / 800 g canned crushed tomatoes
  • 1 tbsp mixed dried Italian herbs ((or any combination of dried parsley, basil, oregano and thyme))
  • 1 tsp salt
  • Freshly grated parmesan
  • Fresh parsley (, finely chopped (optional))
PREP
20M
SODIUM
2073MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.