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    You are in: Home / Recipes / Pan-Fried Lemon-Ricotta Gnocchi Recipe
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    Pan-Fried Lemon-Ricotta Gnocchi

    Pan-Fried Lemon-Ricotta Gnocchi. Photo by Jostlori

    1/2 Photos of Pan-Fried Lemon-Ricotta Gnocchi

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    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    0 mins

    20 mins

    Brookelynne26's Note:

    copied from Jaden's Steamy Kitchen blog

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Combine ricotta, parmagiano, yolk, zest and salt in large bowl. Mix well. Sprinkle half of the flour on the mixture, gently turn with spatula a few times to incorporate. Dump mixture on clean, lightly floured countertop. Sprinkle remaining flour on top of the mixture. Gently knead with your fingertips, just bringing together the mixture until flour is incorporated through. This only should take a minute or two. Any longer and you will be over-kneading. *If you are using skim milk ricotta - you may have to use more flour, as there is more water content in skim ricotta.
    2. 2
      Divide dough into 4 parts. Take one part and roll into a long, 1″ diameter log. Cut gnocchi into 1″ pieces. You may use the tines of a fork to get those pretty grooves that will eventually disappear after frying anyways.
    3. 3
      Heat skillet over medium-high heat. Add butter and olive oil. when butter is just lightly browned, add gnocchi in single layer. Fry on one side for 2 minutes, flip. Add chilli. Fry other side for 1-2 minutes. Timing really depends on how big/thick your gnocchi is. Do a taste test - do you taste flour? Not done yet. Serve with a sprinkling of lemon zest, parmegiano and parsley.

    Ratings & Reviews:

    • on October 16, 2013

      45

      Yummy gnocchi and easy to make, too. This comes together so quickly, even when making your own ricotta. The lemon flavor shines through, and I really like the use of ricotta instead of potatoes. This would make an excellent little "tasting" appetizer. The gnocchi fried up nicely, but there wasn't much butter left in the pan - so next time will be using a bit more butter so there's a bit of "sauce" to drizzle over the top, as they were a bit dry. The picture on her blog shows the drizzle of sauce, and looks wonderful! Thanks for posting a recipe that I will definitely add to my rotation! Made for My 3 Chefs 2013.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Pan-Fried Lemon-Ricotta Gnocchi

    Serving Size: 1 (115 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 341.2
     
    Calories from Fat 198
    58%
    Total Fat 22.0 g
    33%
    Saturated Fat 11.8 g
    59%
    Cholesterol 103.7 mg
    34%
    Sodium 828.0 mg
    34%
    Total Carbohydrate 20.5 g
    6%
    Dietary Fiber 0.7 g
    2%
    Sugars 0.4 g
    1%
    Protein 14.9 g
    29%

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