An Italian in my Kitchen · by Rosemary Molloy★ 4.9 (32)
Soft Ricotta Gnocchi
NUTRITION · PER SERVING22M COOK
CAL 19%·PRO 36%
CARBS 31G32% OF CAL
5G FIBER0G ADDED0G INTRINSIC25G OTHER1G TOTAL SUGAR
FAT 21G50% OF CAL
8G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Soft, pillowy ricotta gnocchi tossed with butter and sage. Italian and elegant, faster to make than potato gnocchi, perfect served with any sauce or simply buttered.
mainitalianpasta🍲 stockpotvegetarian
View the full recipe on An Italian in my Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup ricotta
- 1 large egg
- 1/2 cup freshly grated parmesan cheese
- 2-3 pinches salt
- 2 dashes pepper
- 1 cup all purpose flour
- 1/4 cup butter
- 6-7 leaves sage leaves
At a glance
PER SERVING · TIME 22M
CAL 19%·PRO 36%
CARBS 31G32% OF CAL
5G FIBER0G ADDED0G INTRINSIC25G OTHER1G TOTAL SUGAR
FAT 21G50% OF CAL
8G SAT13G 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
- 20m
- Cook
- 2m
- Sodium
- 477mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 369mg
- Calcium
- 320mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 477MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.