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Patrick Lipo
Ricotta gnocchi
Homemade gnocchi of ricotta, lemon, fresh Italian herbs, Parmesan and flour.
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Ingredients
Directions
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Drain the ricotta in a sieve and grate the yellow skin of the lemon.
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Slice the leaves of the herbs, except the sage and the rosemary (the rosemary is not used). Grate the cheese.
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Mix the ricotta in a bowl with the flour, 4/5 of the parmesan, the egg, the salt, the herbs and the lemon zest.
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Add pepper to taste. Do not mix the ricotta dough too long. It has to be coherent, but not to stick.
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Divide the dough into six pieces. On a floured sheet of each piece of dough, roll rolls of approx. 2 cm diameter.
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Cut into slices of about 1 cm.
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Boil the gnocchi in plenty of boiling water with salt, if necessary, for about 4 minutes in two parts.
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Place them in a colander with a slotted spoon and drain well.
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Meanwhile, melt the butter on low heat with the sage leaves from the spice mix.
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Divide the gnocchi over deep plates and pour the butter over it. Sprinkle with the rest of the cheese.
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Nutrition
585Calories
Sodium30% DV720mg
Fat55% DV36g
Protein48% DV24g
Carbs13% DV40g
Fiber8% DV2g
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