Best 2 Pan Fried Lemon Ricotta Gnocchi Recipes

Indulge in the symphony of flavors that is Pan-Fried Lemon Ricotta Gnocchi, a culinary masterpiece that tantalizes the taste buds with its delightful combination of textures and vibrant flavors. These handmade gnocchi, crafted with a blend of ricotta cheese and semolina flour, are pan-fried to golden perfection, resulting in a crispy exterior that yields to a soft and tender interior. Each bite is enhanced by the zing of lemon and the savory notes of garlic, while fresh herbs add a touch of aromatic freshness. Accompanying this delectable main course are two equally enticing recipes: a refreshing Lemony Arugula Salad with shaved Parmesan cheese and a zesty Lemon-Herb Butter Sauce that elevates the gnocchi to new heights. Get ready to embark on a culinary journey that will leave you craving more.

Here are our top 2 tried and tested recipes!

PAN-FRIED LEMON-RICOTTA GNOCCHI

Pan-Fried Lemon-Ricotta Gnocchi image

Make and share this Pan-Fried Lemon-Ricotta Gnocchi recipe from Food.com.

Provided by Brookelynne26

Categories European

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 cup whole milk ricotta cheese
1/2 cup freshly grated parmesan cheese (plus extra reserved for garnishing)
1 large egg yolk
1 teaspoon lemon zest (use a microplane grater, plus extra reserved for garnishing)
1 teaspoon kosher salt (or 1/2 tsp table salt)
3/4 cup all-purpose flour, sifted
1 tablespoon chopped parsley (plus extra reserved for garnishing)
1/2 teaspoon finely minced fresh chili pepper (or red pepper flakes)
2 tablespoons clarified butter (or just regular butter, but the clarified butter works much better)
1 tablespoon olive oil

Steps:

Combine ricotta, parmagiano, yolk, zest and salt in large bowl. Mix well. Sprinkle half of the flour on the mixture, gently turn with spatula a few times to incorporate. Dump mixture on clean, lightly floured countertop. Sprinkle remaining flour on top of the mixture. Gently knead with your fingertips, just bringing together the mixture until flour is incorporated through. This only should take a minute or two. Any longer and you will be over-kneading. *If you are using skim milk ricotta - you may have to use more flour, as there is more water content in skim ricotta.
Divide dough into 4 parts. Take one part and roll into a long, 1″ diameter log. Cut gnocchi into 1″ pieces. You may use the tines of a fork to get those pretty grooves that will eventually disappear after frying anyways.
Heat skillet over medium-high heat. Add butter and olive oil. when butter is just lightly browned, add gnocchi in single layer. Fry on one side for 2 minutes, flip. Add chilli. Fry other side for 1-2 minutes. Timing really depends on how big/thick your gnocchi is. Do a taste test - do you taste flour? Not done yet. Serve with a sprinkling of lemon zest, parmegiano and parsley.

Nutrition Facts : Calories 341.2, Fat 22.1, SaturatedFat 11.8, Cholesterol 103.7, Sodium 828.1, Carbohydrate 20.6, Fiber 0.7, Sugar 0.4, Protein 14.9

PAN FRIED LEMON RICOTTA GNOCCHI

PAN FRIED LEMON RICOTTA GNOCCHI image

Categories Cheese Side Fry

Yield 4 people

Number Of Ingredients 11

Ingredients

Gnocchi
1c ricotta
1/2c pecorino pepato or romano
1 egg yolk
1 tsp lemon zest
½ tsp salt
¾ c flour
Topping
1 Tbsp chopped parsley
2 Tbsp pecorino pepato or romano
1 tsp lemon zest

Steps:

Combine ricotta, parmagiano, yolk, zest and salt in large bowl. Mix well. Sprinkle half of the flour on the mixture, gently turn with spatula a few times to incorporate. Dump mixture on clean, lightly floured countertop. Sprinkle remaining flour on top of the mixture. Gently knead with your fingertips, just bringing together the mixture until flour is incorporated through. This only should take a minute or two. Any longer and you will be over-kneading. *If you are using skim milk ricotta - you may have to use more flour, as there is more water content in skim ricotta. Divide dough into 4 parts. Take one part and roll into a long, 1″ diameter log. Cut gnocchi into 1″ pieces. You may use your wooden doobie-bopper or tines of a fork to get those pretty grooves that will eventually disappear after frying anyways. Heat skillet over medium-high heat. Add butter and olive oil. when butter is just lightly browned, add gnocchi in single layer. Fry on one side for 2 minutes, flip. Add chilli. Fry other side for 1-2 minutes. Timing really depends on how big/thick your gnocchi is. Do a taste test - do you taste flour? Not done yet. Does it taste like a beautiful Italian's luscious lips? Then its done. Serve with a sprinkling of lemon zest, parmegiano and parsley.

Tips:

To make the ricotta gnocchi, use whole milk ricotta for a richer flavor and a lighter texture.
When cooking the gnocchi, do not overcrowd the pan. Cook them in batches if necessary to prevent them from sticking together.
Gently fry the gnocchi until they are golden brown and crispy on the outside and tender on the inside. Do not overcook them, or they will become tough.
For the lemon sauce, use fresh lemons for the best flavor. Bottled lemon juice can be used in a pinch, but it will not have the same bright, citrusy flavor.
If you don't have heavy cream, you can use milk instead. However, the sauce will be thinner and less rich.
Garnish the gnocchi with fresh herbs, such as basil, parsley, or chives, for a pop of color and flavor.

Conclusion:

This pan-fried lemon ricotta gnocchi recipe is a delicious and easy-to-make dish that is perfect for a weeknight meal. The gnocchi are light and fluffy, with a crispy exterior and a tender interior. The lemon sauce is creamy and tangy, with a hint of sweetness. This dish is sure to please everyone at the table.