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Ricotta Gnudi with Peas, Asparagus and Parmesan
TODAY13Ingredients
90Minutes
670Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. ricotta ("dry", preferably sheep's milk, drained if very wet)
- 2 large egg yolks
- 1 oz. Parmigiano Reggiano (finely grated)
- 1/4 cup flour ("00")
- 3 Tbsp. panko breadcrumbs
- 1 tsp. kosher salt
- semolina (as needed)
- 2 Tbsp. extra-virgin olive oil (divided)
- 1 lb. asparagus (trimmed, cut into 1-inch pieces on a bias, divided)
- 4 Tbsp. butter
- 1 cup peas
- chives (chopped)
- Parmesan cheese (grated)
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NutritionView More
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670Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories670Calories from Fat350 |
| % DAILY VALUE |
| Total Fat39g60% |
| Saturated Fat20g100% |
| Trans Fat |
| Cholesterol200mg67% |
| Sodium960mg40% |
| Potassium560mg16% |
| Protein28g |
| Calories from Fat350 |
| % DAILY VALUE |
| Total Carbohydrate51g17% |
| Dietary Fiber6g24% |
| Sugars5g |
| Vitamin A50% |
| Vitamin C40% |
| Calcium45% |
| 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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