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Beetroot Ricotta Gnudi in Sage & Butter
INSIDE THE RUSTIC KITCHEN11Ingredients
35Minutes
540Calories
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Ingredients
US|METRIC
2 SERVINGS
- 3.5 oz. beetroot (100g/about 1 medium sized raw, skin still on)
- 8.8 oz. ricotta (good quality)
- 1 egg
- 1/3 cup Parmesan (freshly grated)
- 1/2 tsp. nutmeg
- 1/2 lemon zest (unwaxed)
- salt
- pepper
- 1/3 cup butter
- 6 sage leaves
- lemon zest (for garnish, optional)
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NutritionView More
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540Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories540Calories from Fat410 |
| % DAILY VALUE |
| Total Fat45g69% |
| Saturated Fat27g135% |
| Trans Fat |
| Cholesterol210mg70% |
| Sodium840mg35% |
| Potassium470mg13% |
| Protein21g |
| Calories from Fat410 |
| % DAILY VALUE |
| Total Carbohydrate18g6% |
| Dietary Fiber8g32% |
| Sugars4g |
| Vitamin A45% |
| Vitamin C20% |
| Calcium60% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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