italian

Herbed Ricotta Gnocchi with Tomato Butter and Basil

Name: Herbed Ricotta Gnocchi with Tomato Butter and Basil
Yield: 1 serving
Cuisine: italian
Ingredients: 138 g ricotta cheese (whole milk); 34 g egg; 38 g all-purpose flour; 17 g Parmesan cheese, grated; 110 g crushed tomatoes; 11 g butter; 4 g olive oil; 6 g fresh basil, chopped; 0.41 g black pepper

This simmered dish pairs ricotta cheese with butter, fresh basil, chopped and egg. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Hard

Balanced Vegetarian High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

31 g Protein

42 g Carbohydrates

40 g Fat

4 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

138g ricotta cheese (whole milk) 240 kcal
34g egg 49 kcal
38g all-purpose flour 138 kcal
17g Parmesan cheese, grated 68 kcal
110g crushed tomatoes 35 kcal
11g butter 79 kcal
4g olive oil 35 kcal
6g fresh basil, chopped 2 kcal
0g black pepper 1 kcal

Cooking instructions

ricotta cheese (whole milk)eggall-purpose flourParmesan cheesefresh basilblack pepper
In a bowl, mix ricotta, egg, Parmesan, flour, salt, and black pepper until a soft dough forms. Fold in chopped basil.
all-purpose flour
Dust a board with flour. Divide dough into 2 ropes and cut into bite-size gnocchi.
Bring a pot of salted water to a gentle boil. Cook gnocchi in batches until they float, then 30 seconds more; remove with a slotted spoon.
crushed tomatoesbutter
In a skillet, melt butter over medium. Add crushed tomatoes and simmer 3-4 minutes until slightly reduced.
olive oilfresh basil
Toss gnocchi in the sauce. Finish with a drizzle of olive oil and serve with extra basil if desired.