Ricotta Gnocchi with Spring Vegetables and Burnt Butter Recipe | Yummly

Ricotta Gnocchi With Spring Vegetables And Burnt Butter

GOODFOOD
18Ingredients
30Minutes
870Calories

Ingredients

US|METRIC
  • 350 grams ricotta (fresh, well drained)
  • 350 grams ricotta salata (salted ricotta, grated)
  • 2 eggs
  • 2 yolks
  • 260 grams 00 flour (type, plus extra for kneading)
  • 1/3 nutmeg (grated)
  • 1/2 teaspoon sea salt
  • 1 tablespoon olive oil
  • 2 zucchini (small, sliced into rounds)
  • 8 asparagus spears (diagonally cut)
  • 1/2 cup fresh peas (or frozen, defrosted)
  • 80 grams baby spinach leaves
  • 100 grams unsalted butter
  • 1 bunch sage leaves (roughly torn)
  • 1 tablespoon fresh lemon juice
  • sea salt
  • freshly ground black pepper
  • 2 tablespoons grated Parmesan
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    NutritionView More

    870Calories
    Sodium31% DV740mg
    Fat82% DV53g
    Protein67% DV34g
    Carbs21% DV62g
    Fiber16% DV4g
    Calories870Calories from Fat480
    % DAILY VALUE
    Total Fat53g82%
    Saturated Fat29g145%
    Trans Fat
    Cholesterol355mg118%
    Sodium740mg31%
    Potassium680mg19%
    Protein34g67%
    Calories from Fat480
    % DAILY VALUE
    Total Carbohydrate62g21%
    Dietary Fiber4g16%
    Sugars5g10%
    Vitamin A45%
    Vitamin C50%
    Calcium45%
    Iron25%

    * 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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