The Mediterranean Dish · by Domenica Marchetti★ 5.0 (2)
Ricotta Gnocchi
NUTRITION · PER SERVING133M COOK
CAL 19%·PRO 40%
CARBS 41G44% OF CAL
3G FIBER34G OTHER5G TOTAL SUGAR
FAT 17G41% OF CAL
9G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Light cheese gnocchi made from ricotta instead of potatoes, an elegant alternative to traditional versions. Can be made ahead and frozen, then simply boiled before serving.
mainitalianpasta🍪 sheet pan🍲 stockpotvegetarian
View the full recipe on The Mediterranean Dish →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- Semolina flour, (for dusting (or use all purpose))
- 1 cup plus 2 tablespoons unbleached all-purpose flour, (plus more as needed)
- 1 1/4 cup whole milk milk ricotta
- 1/4 cup freshly grated Parmigiano-Reggiano cheese, (plus more for serving)
- 1 large egg, (lightly beaten)
- 1/4 teaspoon fine salt
- Pinch of freshly grated nutmeg ((optional))
- Pasta sauce, (like ragu, simple tomato sauce, or pesto, for serving)
At a glance
PER SERVING · TIME 133M
CAL 19%·PRO 40%
CARBS 41G44% OF CAL
3G FIBER34G OTHER5G TOTAL SUGAR
FAT 17G41% OF CAL
9G SAT8G 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
- 40m
- Cook
- 3m
- Sodium
- 719mg
- 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
- 489mg
- Calcium
- 415mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 40M
- SODIUM
- 719MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.