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Poached Ricotta Gnocchi with Beurre Noisette and Sage

63 min 1 serving 709 kcal · 41.5 g proteinLevel: Expert

The nutritionist's note

Not working the dough is essential: developed gluten would make the gnocchi elastic instead of airy. Beurre noisette delivers a lot of flavour for 12 g of fat.

Ingredients

1 serving

  • ricotta200 g
  • egg1 piece · 60 g
  • wheat flour35 g
  • grated parmesan25 g
  • butter12 g
  • fresh sage5 g

Method

  1. 1

    Drain the ricotta for 20 minutes to remove excess water.

  2. 2

    Mix it with the egg, flour and parmesan without working the dough.

  3. 3

    Shape quenelles and poach for 3 minutes in simmering water, until they rise.

  4. 4

    Foam the butter until it turns nut-brown, drop in the sage and spoon over.

Nutrition facts

per serving

Energy709 kcal
Protein41.5 g
Carbohydrates32.1 g
Fat45.6 g
Fibre2 g
Iron1.6 mg
Vitamin B121.2 µg

Potential allergens

  • lactose
  • eggs
  • gluten

Always check the labels of your products.

Frequently asked questions

How much protein is in "Poached Ricotta Gnocchi with Beurre Noisette and Sage"?

41.5 g of protein per serving, for 709 kcal, 32.1 g of carbohydrates and 45.6 g of fat.

Is this recipe vegan?

No, it is vegetarian: no meat or fish, but it contains eggs or dairy.

What are the allergens?

Potential allergens: lactose, eggs, gluten. Always check the labels of your products.

How long does it take?

63 minutes for one serving, expert level.

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