PAN-FRIED LEMON-RICOTTA GNOCCHI
Make and share this Pan-Fried Lemon-Ricotta Gnocchi recipe from Food.com.
Provided by Brookelynne26
Categories European
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine ricotta, parmagiano, yolk, zest and salt in large bowl. Mix well. Sprinkle half of the flour on the mixture, gently turn with spatula a few times to incorporate. Dump mixture on clean, lightly floured countertop. Sprinkle remaining flour on top of the mixture. Gently knead with your fingertips, just bringing together the mixture until flour is incorporated through. This only should take a minute or two. Any longer and you will be over-kneading. *If you are using skim milk ricotta - you may have to use more flour, as there is more water content in skim ricotta.
- Divide dough into 4 parts. Take one part and roll into a long, 1″ diameter log. Cut gnocchi into 1″ pieces. You may use the tines of a fork to get those pretty grooves that will eventually disappear after frying anyways.
- Heat skillet over medium-high heat. Add butter and olive oil. when butter is just lightly browned, add gnocchi in single layer. Fry on one side for 2 minutes, flip. Add chilli. Fry other side for 1-2 minutes. Timing really depends on how big/thick your gnocchi is. Do a taste test - do you taste flour? Not done yet. Serve with a sprinkling of lemon zest, parmegiano and parsley.
Nutrition Facts : Calories 341.2, Fat 22.1, SaturatedFat 11.8, Cholesterol 103.7, Sodium 828.1, Carbohydrate 20.6, Fiber 0.7, Sugar 0.4, Protein 14.9
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Calvin Terrell
[email protected]I can't wait to try this recipe. It looks so good!
Rashdorj Nandinchimeg
[email protected]This is my new favorite gnocchi recipe. It's so easy to make and it's always delicious.
Blessing Regina
[email protected]I've made this dish several times and it's always a hit. It's a great recipe for a weeknight meal.
Timileyin Adedayo
[email protected]This recipe was a disaster. The gnocchi were too soft and the sauce was too sour.
Md Sawon
[email protected]I'm not sure what I did wrong, but my gnocchi turned out gummy.
Raya Pretty
[email protected]The lemon sauce was too thin for my taste, so I added a little bit of flour to thicken it up.
Sanjida Akther
[email protected]I would have liked the gnocchi to be a bit more crispy, but overall this was a great dish.
Maria kacy Longtchi
[email protected]This recipe is a keeper! I've already made it twice and my family loves it.
Walker Tarelade
[email protected]I'm not a huge fan of gnocchi, but this recipe changed my mind. The lemon sauce really made the dish.
M Kaleem Ali Kaleem
[email protected]This dish was a bit more time-consuming to make than I expected, but it was definitely worth it.
Md Obaid
[email protected]I didn't have any ricotta cheese, so I used cottage cheese instead. It worked just as well.
Ola Eniola
[email protected]The lemon sauce was a bit too sour for my taste, so I added a little bit of honey to balance it out.
chioma peace
[email protected]I followed the recipe exactly and the gnocchi turned out perfectly. They were golden brown and crispy on the outside, and soft and pillowy on the inside.
Murad Mohammed
[email protected]This lemon ricotta gnocchi was a hit with my family! The gnocchi were light and fluffy, and the lemon sauce was perfectly tangy and creamy. I will definitely be making this dish again.