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Ricotta Gnocchi with Sauteed Cherry Tomato Sauce
SARA MOULTON10Ingredients
25Minutes
520Calories
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Ingredients
US|METRIC
4 SERVINGS
- kosher salt
- 15 oz. whole milk ricotta
- 3 large eggs (lightly beaten)
- 1 cup unbleached all purpose flour
- 3 oz. Pecorino Romano cheese (grated, about 1 cup)
- 1 tsp. salt
- 1/4 tsp. black pepper (freshly milled)
- 1/8 tsp. nutmeg
- 1 tomato sauce (recipe Sauteed Cherry, recipe follows or your favorite bottled sauce)
- 2 oz. Italian fontina cheese (coarsely grated, about 1/2 cup)
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NutritionView More
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520Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories520Calories from Fat260 |
| % DAILY VALUE |
| Total Fat29g45% |
| Saturated Fat16g80% |
| Trans Fat |
| Cholesterol250mg83% |
| Sodium1430mg60% |
| Potassium330mg9% |
| Protein31g |
| Calories from Fat260 |
| % DAILY VALUE |
| Total Carbohydrate33g11% |
| Dietary Fiber2g8% |
| Sugars4g |
| Vitamin A20% |
| Vitamin C2% |
| Calcium60% |
| Iron15% |
* 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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