Carmela'S Ricotta Gnocchi – a delicious recipe with ricotta cheese, egg, nutmeg, salt, Parmesan cheese, white flour. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
1. Drain ricotta placed in a strainer lined with cheese cloth. Drain for about 10 minutes; then squeeze out most of liquid.
2
2. Transfer to a bowl and beat with the eggs until fluffy. Add nutmeg, salt, and grated cheese. Add flour, 2 T at a time, until mixture holds together and forms a ball.
3
3. On a floured board, divide dough into 4 equal parts; then roll each into a log 1 inch in diameter. Cutlogs into 1 inch pieces; leave as theese, or shape into little cups with the front edge of a spoon. They now can be cooked or stored on a floured baking sheet, then refrigerated until ready to cook.
4
4. Add gnocchi in small batches,about 10 at a time, into a pot of boiling salted water. Stir gently and reduce heat to simmer. Remove pasta with a slotted spoon when they float to the top. Serve hot the sauce of your choice.
384
kcal
Calories
20
g
Fat
27
g
Carbs
23
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 15 ounces ricotta cheese, 1 egg, beaten, pinch of nutmeg, 1 teaspoon salt, and more.
Yes, Carmela'S Ricotta Gnocchi falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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