The best ricotta gnocchi

The best ricotta gnocchi

4.5 53 rating

Prep. 15 min

Total 3 h 45 min

4 portions

Ingredients

Parmesan cheese cut into pieces (3 cm)
80 g
ricotta drained
400 g
"00" pasta flour or gluten free flour
200 g
sea salt plus an extra 1-2 pinches
1 tsp
ground nutmeg
1 pinch
water
1700 g

Difficulty

easy

Nutrition per 1 portion

Sodium 891 mg

Protein 23.6 g

Calories 1818.3 kJ / 434.6 kcal

Fat 18.7 g

Fibre 1.4 g

Saturated Fat 11.7 g

Carbohydrates 41.8 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Batch cooking 12 Recipes
Australia and New Zealand

Thermomix® Everyday Winter 2024 72 Recipes
Australia and New Zealand

You might also like...

Broccoli and Bacon Tarts

45 min

Peach and custard cream muffins

50 min

Prawn tempura with mango salad & spicy chilli dressing

35 min

Little sticky date puddings with salted toffee sauce

50 min

Ricotta gnocchi with walnut and spinach pesto

35 min

Ricotta gnocchi "ripassati" with lemon-sage butter and pumpkin puree

4 h

No-roll cheesy broccoli quiche

1 h 25 min

Edna's lemon curd teacake

40 min

Caramelised leek and feta tart (TM6, Maria Stuart)

2 h 25 min

Ricotta gnocchi alla sorrentina

55 min

Melting moments with lemon cream

45 min

Better banana cake

45 min