Description
A delicate ricotta gnocchi dish coated in a bright, creamy lemon sauce. Soft, tender gnocchi pair with citrusy, velvety cream for an elegant yet comforting entree.
Ingredients
Ricotta Gnocchi:
250g ricotta
2 eggs
1/2 tsp salt
1/4 tsp pepper
1/4 tsp fresh nutmeg
50g parmesan, finely grated
190g plain flour
Lemon Sauce:
1 lemon, zest and juice
300ml cream
20g parmesan, finely grated
Instructions
- Peel long strands of lemon zest and soak them in a glass of water.
- In a large bowl, mix ricotta, eggs, salt, pepper, nutmeg, and 50g parmesan.
- Add half the flour, then fold in the rest until the dough comes together.
- Turn dough onto a floured surface, gently knead, and shape into a smooth ball. Divide into four pieces.
- Roll each piece into a 2 cm-thick log and cut into 2 cm gnocchi pieces. Lightly flour and place on a tray.
- Bring a large pot of salted water to a boil. Cook gnocchi in batches for 2–3 minutes, removing them once they float.
- In a saucepan, heat cream over medium heat. Drain lemon peels and add them to the cream with 2 Tbsp lemon juice, salt, pepper, and remaining 20g parmesan.
- Simmer until slightly thickened, then add cooked gnocchi and coat in the sauce.
- Serve immediately with extra lemon zest and parmesan.
Notes
Use less lemon juice for a milder sauce.
Ricotta gnocchi pairs well with tomato sauce or slow-cooked ragu.
Add herbs like basil or thyme for freshness.
A pinch of chili flakes adds gentle heat.
Shape gnocchi ahead and refrigerate until ready to cook.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Pasta
- Method: Boil & Simmer
- Cuisine: Italian
Nutrition
- Serving Size: 1 portion
- Calories: 480
- Sugar: 3g
- Sodium: 430mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 165mg
