Ricotta gnocchi with hazelnuts
Tender cheese dumplings with toasted butter, sage and crunchy hazelnuts.
45 min · 4 servings
Per serving
Approximately 512 kcal Protein: 17.4 g Fat: 33.4 g Carbohydrates: 36.5 g
Calculation based on the edible mass of ingredients; actual values vary by product.
Check allergens
Contains: Hazelnuts, Milk, Eggs, Wheat/Gluten
NHS: food allergyIngredients
- Ricotta without excess whey - 400 g
- Wheat flour - 140 g
- Egg - 1 pc.
- Parmesan – 30 g
- Butter - 60 g
- Peeled hazelnuts - 50 g
- Sage leaves - 3 g
- Salt for dough - 2 g
- Water for cooking - 2000 ml
How to cook
- If the ricotta is wet, let the whey drain through a sieve. Mix ricotta with egg, Parmesan and salt; stir in the flour without kneading for too long.
- On a dusty surface, roll into ropes about 2 cm thick and cut into small pieces.
- Dry the hazelnuts in a dry frying pan and chop. In another frying pan, melt the butter and heat until golden brown and nutty; add sage; remove from high heat.
- Cook the gnocchi in batches in low simmering water. After surfacing, give them another 1-2 minutes, then remove them with a slotted spoon.
- Transfer to oil, stir gently and sprinkle with hazelnuts. Serve immediately.
Products for the recipe
- Peeled hazelnuts — Peeled hazelnuts are included in the recipe. The quantity depends on the number of servings.
The author's version of ricotta gnocchi, which is named in the article among the types of dough. The sauce is browned butter with sage and hazelnuts. The photo shows cheese gnocchi in butter without nut topping. Russian text and home proportions: Vostok Food, CC BY-SA 4.0.
Source: Wikipedia: Gnocchi · CC BY-SA 4.0