Gnocchi di ricotta con burro e salvia - Benedetta Parodi Official

ricotta

🥗Healthier: cottage cheese

💰Cheaper: mashed potatoes

Cottage cheese reduces calories while maintaining creaminess.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast provides a cheesy flavor with fewer calories.

Drain excess moisture from ricotta in a fine mesh strainer for 30 minutes.

Combine ricotta, egg, salt, and nutmeg in a mixing bowl.

Gradually add flour, mixing until a soft dough forms.

Turn the dough onto a floured surface and knead gently until smooth, about 1-2 minutes.

Divide the dough into four equal pieces.

Roll each piece into a long rope, about 1/2 inch thick.

Cut the rope into 1-inch pieces to form gnocchi.

Use a fork to create ridges on each piece for better sauce adherence.

Bring a large pot of salted water to a boil.

Add gnocchi in batches, cooking until they float to the surface, about 2-3 minutes.

Remove with a slotted spoon and transfer to a warm plate.

Heat olive oil in a skillet over medium heat and sauté gnocchi until golden, about 3-4 minutes.

Cooking Techniques

Spice Level:

Allergens