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    You are in: Home / Recipes / Ricotta Gnocchi Recipe
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    Ricotta Gnocchi

    Ricotta Gnocchi. Photo by **Jubes**

    1/2 Photos of Ricotta Gnocchi

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    Coasty's Note:

    Posted for ZWT 7 and a tried and test recipes I've had for ages.

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    Units: US | Metric


    1. 1
      Mix all ingredients together until well mixed.
    2. 2
      Roll dough into pencil-like rope about 2cm thick. Cut 4cm pieces.
    3. 3
      Drop into boiling salted water. Let cook until gnocchi float on top.
    4. 4
      Remove with slotted spoon. Toss gently with your favorite sauce. Top with romano cheese.

    Ratings & Reviews:

    • on June 01, 2011


      Reviewed for ZWT7. I made this recipe as stated, except for using sorghum flour and one teaspoon of xanthan gum in place of the regular wheat flour to make these gluten-free. The mixture was so wet, that I needed to add an additional cup and a half of flour (1 cup sorghum and 1/2 cup tapioca starch). I'm not sure if the amounts are a bit off in this recipe , as four eggs seems like a lot, or it was the changes to make this recipe gluten-free suitable. Having said that, these were fantastic!! Really enjoyed them, soft and cheesey served with a bottled Italina Pasta sauce and freshly cracked pepper and finely grated cheese over the top. Delicious!!! Photo also being posted

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


    Nutritional Facts for Ricotta Gnocchi

    Serving Size: 1 (140 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 359.0
    Calories from Fat 241
    Total Fat 26.8 g
    Saturated Fat 16.0 g
    Cholesterol 206.5 mg
    Sodium 605.9 mg
    Total Carbohydrate 8.7 g
    Dietary Fiber 0.1 g
    Sugars 0.5 g
    Protein 20.3 g

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