Pan-Fried Gnocchi with Sage, Ricotta and Pine Nuts
28 min 1 serving 880 kcal · 31 g proteinLevel: Intermediate
The nutritionist's note
Pan-frying gnocchi without boiling them first gives a golden crust: the cooking method transforms the dish. Ricotta off the heat binds the sauce without splitting.
Ingredients
1 serving
- gnocchi300 g
- ricotta120 g
- pine nuts25 g
- grated parmesan25 g
- butter20 g
- fresh sage5 g
Method
- 1
Pan-fry the gnocchi for 8 minutes in the butter without stirring too often.
- 2
Add the sage leaves in the last 2 minutes so they crisp.
- 3
Off the heat, fold in the ricotta to create a creamy sauce.
- 4
Scatter with toasted pine nuts and parmesan.
Nutrition facts
per serving
| Energy | 880 kcal |
|---|---|
| Protein | 31 g |
| Carbohydrates | 88 g |
| Fat | 44 g |
| Fibre | 5 g |
| Iron | 3 mg |
| Vitamin B12 | 1.4 µg |
Potential allergens
- gluten
- lactose
- tree nuts
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