Pan Fried Lemon Ricotta Gnocchi
Transform your dinner table into an Italian-inspired paradise with Pan Fried Lemon Ricotta Gnocchi, a recipe that highlights the perfect balance of rich, creamy textures and zesty citrus flavors. Made from scratch with ricotta cheese, grated Parmesan, and a hint of vibrant lemon zest, these tender pillows of gnocchi are first boiled to perfection, then pan-fried in a luscious blend of butter and olive oil until irresistibly golden and crispy. Tossed in a fragrant herb-infused butter sauce featuring fresh parsley, basil, and a splash of lemon juice, this dish is a delightful fusion of light and indulgent. With its quick prep time of just 20 minutes and a gorgeous presentation, this recipe is perfect for an elegant weeknight meal or a show-stopping side dish. Pair it with your favorite white wine and garnish with extra Parmesan for an unforgettable dining experience!
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Recipe Information
Ingredients
- 1 cup Ricotta cheese
- 0.5 cup Parmesan cheese, grated
- 1 Egg
- 0.75 cup All-purpose flour
- 1 tablespoon Lemon zest
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 tablespoon Fresh parsley, chopped
- 1 tablespoon Fresh basil, chopped
- 1 teaspoon Lemon juice
Instructions
In a large mixing bowl, combine the ricotta cheese, grated Parmesan, egg, lemon zest, salt, and black pepper. Mix until smooth.
Gradually add the flour, 1/4 cup at a time, mixing gently after each addition until a soft dough forms. Be careful not to overwork the dough; it should be slightly sticky but manageable.
Lightly flour your work surface. Divide the dough into 4 equal portions and roll each into a long rope about 3/4-inch in diameter. Use a sharp knife to cut each rope into 1-inch pieces to form the gnocchi.
Bring a large pot of salted water to a boil. Add the gnocchi in small batches, stirring gently to prevent sticking. Cook until the gnocchi float to the surface, about 1-2 minutes. Remove them with a slotted spoon and transfer to a plate lined with paper towels to drain.
Heat the olive oil and butter in a large nonstick skillet over medium heat. Once the butter has melted and starts to bubble, add the boiled gnocchi in a single layer.
Cook the gnocchi for 2-3 minutes on each side, or until golden and crispy. Be careful not to overcrowd the pan; work in batches if necessary.
Once all the gnocchi are pan-fried, remove them from the skillet and set aside. Add the chopped parsley, basil, and lemon juice to the skillet, stirring to combine and gently heat through.
Return the gnocchi to the skillet and toss to coat in the butter herb sauce.
Serve immediately, garnished with additional Parmesan cheese and fresh herbs if desired.
Nutrition Facts
Calories |
1185 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.7 g | 98% | |
| Saturated Fat | 40.8 g | 204% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 253 mg | 84% | |
| Sodium | 2116 mg | 92% | |
| Total Carbohydrate | 86.6 g | 31% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 1.1 g | ||
| Protein | 53.6 g | 107% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1503 mg | 116% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 422 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
