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Ricotta Gnocchi

Ricotta Gnocchi

"Gnocchi are so easy to make, children can have fun putting them together and eating them up. Gnocchi can also be served as a side dish to a meat main course; in this case, omit the sauce and simply replace with melted butter and herbs or garlic."
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Ingredients

1 h 10 m servings 409 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 409 kcal
  • 20%
  • Fat:
  • 21.7 g
  • 33%
  • Carbs:
  • 34.5g
  • 11%
  • Protein:
  • 19.7 g
  • 39%
  • Cholesterol:
  • 94 mg
  • 31%
  • Sodium:
  • 876 mg
  • 35%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Prepare the sauce. In a large frying pan or skillet, melt the butter over medium-high heat. Add the mushrooms, add a small amount of salt, add some pepper, and brown for a few minutes. Add the prosciutto cubes, pepper and garlic and continue cooking for a few minutes. Pour in the tomato sauce, cover, and simmer on low heat for 10 minutes. Add the cream, the Parmesan, green onion, and basil. Reheat and serve with the gnocchi.
  2. Place all ingredients, except for the flour and olive oil, in the bowl of a food processor and mix until smooth. Add the flour and pulse just enough to mix everything up. Place the dough on a floured work surface and gently work the dough. Shape into balls the size of a marble. Using a fork, press the balls while rolling slightly; flour the fork if it gets too sticky.
  3. In a pot of boiling salted water, cook half of the gnocchi at a time for 2 to 3 minutes. Remove with a slotted spoon and continue with the 2nd half. Serve immediately or sprinkle with a bit of olive oil.

Footnotes

  • Tips
  • Replace the basil in the gnocchi recipe with 3 tablespoons (45 mL) of basil pesto. You will need to slightly increase the amount of flour as a result.
  • For a lovely crunchy-yet-soft effect, brown the gnocchi in olive oil for a few minutes before serving.
  • Gnocchi can be frozen.

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