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Ricotta Gnocchi With Spring Vegetables And Burnt Butter
GOODFOOD18Ingredients
45Minutes
870Calories
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Ingredients
US|METRIC
4 SERVINGS
- 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 tsp. sea salt
- 1 Tbsp. 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 Tbsp. fresh lemon juice
- sea salt
- freshly ground black pepper
- 2 Tbsp. grated Parmesan
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NutritionView More
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870Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories870Calories from Fat480 |
| % DAILY VALUE |
| Total Fat53g82% |
| Saturated Fat29g145% |
| Trans Fat |
| Cholesterol355mg118% |
| Sodium740mg31% |
| Potassium680mg19% |
| Protein34g |
| Calories from Fat480 |
| % DAILY VALUE |
| Total Carbohydrate62g21% |
| Dietary Fiber4g16% |
| Sugars5g |
| 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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