PAN-FRIED LEMON-RICOTTA GNOCCHI
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
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
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Abdul Hadi Baloach
[email protected]I would recommend this recipe to anyone who loves ricotta cheese and lemon.
Rameez Zain
[email protected]Overall, I thought this recipe was just okay. It wasn't bad, but it wasn't great either.
Dihasna Thivrani
[email protected]This recipe is not for beginners. It's a bit tricky to get the gnocchi right.
Md Joni
[email protected]The sauce was a little too oily for my taste.
Tarrince Snyder
[email protected]I'm not sure what I did wrong, but my gnocchi turned out really dense.
Jibon Ahammed
[email protected]This recipe is a great way to use up leftover ricotta cheese.
Marvin Breslin
[email protected]I served the gnocchi with a side salad and it was a complete meal.
John Fike
[email protected]This recipe is perfect for a quick and easy weeknight meal.
Najipa Alam
[email protected]I added some chopped sun-dried tomatoes to the sauce and it gave it a nice smoky flavor.
William Dear
[email protected]I used fresh ricotta cheese and it made a big difference in the flavor of the gnocchi.
Islamic World
[email protected]The gnocchi was delicious, but the sauce was a little too tart for my taste.
Levi Mcgillis
[email protected]This recipe was so easy to make and it tasted amazing! I will definitely be making it again.
Prinja Gurung
[email protected]I'm not a big fan of ricotta cheese, but I loved this recipe! The lemon and herbs really balanced out the flavor of the ricotta.
Jahkas Kitchen
[email protected]This recipe was a disaster! The gnocchi was gummy and the sauce was bland. I followed the recipe exactly, so I'm not sure what went wrong.
Palchhang Lama
[email protected]The gnocchi was a little too soft for my taste, but the sauce was delicious. I'll try cooking the gnocchi for a shorter amount of time next time.
Keiran Jones-rogers
[email protected]I added a bit of extra lemon zest to the sauce, and it really brightened up the flavor. This recipe is a keeper!
Tu Ty
[email protected]This recipe was easy to follow and the gnocchi turned out great! I used a store-bought ricotta cheese, and it still tasted delicious.
Jaqui Garcia
[email protected]I've made this recipe a few times now, and it's always a crowd-pleaser. The gnocchi is light and fluffy, and the sauce is creamy and flavorful.
Emily Greke
[email protected]This gnocchi was a hit with my family! The ricotta and lemon flavors were perfectly balanced, and the gnocchi was cooked to perfection.