Ricotta Cheese Gnocchi Recipe
Homemade ricotta cheese gnocchi are far easier to make than the potato variety; they taste superb and are really easy and quick to make, and sit perfectly in a lemon, parsley, caper and butter sauce in this recipe.
Servings 2 Servings
Calories 754kcal
Ingredients
For the Gnocchi:
- 250 g Ricotta Cheese 1 Cup
- 1 Large Egg
- 50 g Parmesan Cheese ½ Cup
- 2 Garlic Cloves
- 125 g Plain Flour 1 Cup minus 1 Tbsp
For the Caper Butter Sauce:
- 1 Small-Medium Echalion or Banana Shallot 35g
- 50 g Butter 3 tablespoon + 1 teaspoon
- 50 g Capers ⅓-½ Cup
- 1 tablespoon Lemon Juice
- 20 g Fresh Parsley ½ Cup
Instructions
- Peel and dice the shallot as finely as you can.
- Chop the parsley as finely as you can.
- Grate the Parmesan cheese.
- Peel and mash the garlic to a paste.
- Mix together all of the ingredients for the Gnocchi to form a light dough, making sure to just bring them together and not work them too hard.
- Separate out the dough into 3 or 4 balls and roll each one into 20-25mm (1") diameter sausages on a floured surface.
- Cut these sausages into 25mm (1") lengths; this should give you pillow-shaped gnocchi.
- Melt the butter in a medium-large frying pan (24-30cm or 10-12") over medium heat, and when melted, add in the shallot and saute for 5 minutes.
- Bring a medium-large saucepan (20cm or 8") of salted water to a boil and drop in the gnocchi and cook until they float, which should take 2-3 minutes. (Put these in 3 minutes after you have started the shallots).
- Add the lemon juice and capers to the butter.
- Drain your gnocchi and add them to the pan with the butter sauce, along with the parsley and toss to coat before serving.
A pinch of salt helps to mash the garlic
Nutrition
Serving: 1 | Calories: 754kcal | Carbohydrates: 66g | Protein: 33g | Fat: 41g | Saturated Fat: 24g | Polyunsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 207mg | Sodium: 1375mg | Fiber: 4g | Sugar: 3g
