Ricotta Gnocchi
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pillowy ricotta gnocchi made in 25 minutes with ricotta, eggs, and flour, finished with butter and herbs. Light and delicate, this Italian dish serves as a satisfying main course.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 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
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 5m
- Sodium
- 1915mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 334mg
- Calcium
- 1365mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1915MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.