Parmesan / Ricotta Cheese Potato Gnocchi served with Cilantro Butter Sauce
A classic Italian recipe with some latin influence.
Servings Prep Time
4people 30minutes
Cook Time
30minutes
Servings Prep Time
4people 30minutes
Cook Time
30minutes
Ingredients
Instructions
  1. Combine the mashed potatoes (still warm) cilantro-ricotta cheese mix, Parmigiano Reggiano, olive oil, eggs and 1 teaspoon salt with a whisk in a large mixing bowl.
  2. Add the all-purpose flour in 3 parts, stirring with a rubber spatula.
  3. Bring the dough together in a ball and cut off one-quarter of it. Dust the work surface with all-purpose flour to prevent sticking, and roll the cut-off piece of dough into a dowel shape about 5/8 inch in diameter. Cut the dowel into 5/8-inch pieces.
  4. Dust some parchment paper with semolina flour and place the gnocchi on it to prevent sticking.
  5. Repeat with the rest of the dough, quarter by quarter.
  6. Cook the gnocchi in the boiling water for 2 minutes or until they float.
  7. Serve tossed with a bit of the Lime-cilantro butter sauce
Recipe Notes
Nutrition Facts
Parmesan / Ricotta Cheese Potato Gnocchi served with Cilantro Butter Sauce
Amount Per Serving
Calories 189 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 7g 35%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 23mg 8%
Sodium 258mg 11%
Potassium 125mg 4%
Total Carbohydrates 4g 1%
Dietary Fiber 1g 4%
Sugars 1g
Protein 12g 24%
Vitamin A 3%
Vitamin C 11%
Calcium 37%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.