Lunche for 2

Ricotta Gnocchi

Name: Ricotta Gnocchi
Total time: 25 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 1/2 tsp kosher salt; 1 1/2 cups freshly grated parmigiano reggiano cheese; 1 cup ricotta cheese; 2 large egg yolks; 1 tbsp olive oil; 1 cup all-purpose flour; freshly grated parmigiano reggiano cheese; flaky sea salt; 1/2 cup unsalted butter; 2 tbsp chopped fresh herbs; 1 lemon

Soft ricotta dumplings simmer briefly, then finish in lemon herb butter with grated cheese and black pepper.

$3.71per serving $$$

25 minstart to table

2servings

Italian Vegetarian High-protein Lunches

Ingredients

1/2 tsp kosher salt
1 1/2 cups freshly grated parmigiano reggiano cheese
1 cup ricotta cheese
2 large egg yolks
1 tbsp olive oil
1 cup all-purpose flour
freshly grated parmigiano reggiano cheese
flaky sea salt
1/2 cup unsalted butter
2 tbsp chopped fresh herbs
1 lemon

Steps

Stir the ricotta, egg yolks, salt, 1 cup cheese, and flour into a soft dough.
Shape the dough into small dumplings and rest them on a floured surface for 5 minutes.
Boil a large pot of salted water, add the dumplings, and cook for 3 to 4 minutes until they float.
Melt the butter with the herbs and lemon juice in a large skillet over medium heat for 2 minutes.
Transfer the gnocchi to the skillet, toss with the butter, and add the remaining cheese and pepper.

Main ingredient on sale this week? See what to make with eggs on sale.