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...

Pickled jalapeños (Thermomix® Cutter, using modes)

10 min

Traditional Kaiser rolls

26 h 35 min

Ricotta gnocchi with walnut and spinach pesto

35 min

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

4 h

Cheesy polenta with vegetable ragù

1 h 20 min

Swedish meatballs and mash

50 min

Caramel peach brioche

2 h 15 min

Pickled cabbage salad with Thermomix® Cutter

10 min

Mushroom and ricotta cannelloni (Diabetes)

1 h

Buttermilk loaf baked in a cast iron pot

2 h 25 min

Ricotta gnocchi alla sorrentina

55 min

Walnut and spinach pesto

5 min