Recipes from Italy · by Silvana Nava★ 5.0 (2)
Italian Ricotta Gnocchi Recipe, Soft and Pillowy
NUTRITION · PER SERVING20M COOK
CAL 31%·PRO 57%
CARBS 44G28% OF CAL
5G FIBER0G SUGAR38G OTHER
FAT 37G53% OF CAL
22G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Soft, pillowy ricotta dumplings made with just a few ingredients, ready in under 30 minutes. Light, tender, and versatile. Pair with butter and sage, tomato sauce, or pesto.
mainitalianpastaeggs🍲 stockpotvegetarian
View the full recipe on Recipes from Italy →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 500 g whole milk ricotta cheese (- 2 cups, well drained)
- 200 g all-purpose flour (- 1⅓ cups, plus more for dusting)
- 2 medium eggs
- 110 g grated Parmigiano Reggiano Cheese (- 1 cup)
- 1 pinch salt
- 60 g unsalted butter (- (4 tablespoons))
- a few fresh sage leaves
- freshly ground black pepper (- to taste)
At a glance
PER SERVING · TIME 20M
CAL 31%·PRO 57%
CARBS 44G28% OF CAL
5G FIBER0G SUGAR38G OTHER
FAT 37G53% OF CAL
22G SAT15G 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
- 15m
- Cook
- 5m
- Sodium
- 378mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 510mg
- Calcium
- 609mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 378MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.