Pan-Fried Lemon-Ricotta Gnocchi Recipe

Name: Pan-Fried Lemon-Ricotta Gnocchi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
2
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.
3
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.

294

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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), and more.

Yes, Pan-Fried Lemon-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.

Pan-Fried Lemon-Ricotta Gnocchi

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