Ricotta gnocchi

Ricotta gnocchi

4.4 94 évaluations

Prép. 30min

Total 2h

4 portions

Ingrédients

Ricotta

full cream milk
1800 g
white vinegar
80 g

Ricotta gnocchi

Parmesan cheese cut into pieces (3 cm)
80 g
"00" pasta flour or plain flour
150 g
egg
1
salt to taste
ground nutmeg to taste

Gnocchi sauce

Parmesan cheese cut into pieces (3 cm)
80 g
lemon zest only, no white pith
¼
sunflower seeds
30 g
pepitas
30 g
pickled capers
30 g
pancetta cut into pieces (1 cm)
150 - 200 g
extra virgin olive oil
20 g
cherry tomatoes cut into halves
250 g
lemon juice (approx. 1 lemon)
30 g
fresh silverbeet (approx. 80 g), thinly sliced (1 cm)
3 leaves
ground black pepper
2 pinches
water for boiling

Niveau

facile

Infos nut. par 1 portion

Sodium 2387.1 mg

Protides 55 g

Calories 3938.3 kJ / 937.5 kcal

Lipides 49 g

Fibre 4.4 g

Graisses saturées 22.6 g

Glucides 68.7 g

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Également présenté dans

Focus on Ricotta 7 Recettes
Australie et Nouvelle-Zélande

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