Directions:
- Stir together ricotta, eggs, 1 cup cheese, nutmeg, and 1/4 teaspoon each of salt and pepper. Add flour, stirring to form a soft, wet dough.
- Shape dough on a well-floured surface with lightly floured hands into 2 (1-inch-thick) ropes. Cut crosswise into 1-inch pieces with a lightly floured knife. Put in 1 layer on a lightly floured parchment-lined baking sheet.
- Cook gnocchi in 2 batches in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water), adding a few at a time to pot and stirring occasionally, until cooked through (cut one in half to check), 3 to 4 minutes per batch. Lift out with a slotted spoon and drain in colander.
- Meanwhile, cook butter with rosemary in a 12-inch heavy skillet over medium-low heat until golden brown, about 5 minutes.
- Toss gnocchi with brown butter in skillet and sprinkle with remaining 1/2 cup cheese. Season with salt.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 576.36 Kcal (2413 kJ) | ||
| Calories from fat | 325.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.12g | 56% | |
|---|---|---|---|
| Cholesterol | 205.24mg | 68% | |
| Sodium | 268.77mg | 11% | |
| Potassium | 209.9mg | 4% | |
| Total Carbs | 33.71g | 11% | |
| Sugars | 0.04g | 0% | |
| Dietary Fiber | 1.21g | 5% | |
| Protein | 27.86g | 56% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.9mg | 5% | |
| Calcium | 278.4mg | 28% | |
| Amount Per 100 g | |||
| Calories | 258.83 Kcal (1084 kJ) | ||
| Calories from fat | 145.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.22g | 56% | |
|---|---|---|---|
| Cholesterol | 92.17mg | 68% | |
| Sodium | 120.7mg | 11% | |
| Potassium | 94.26mg | 4% | |
| Total Carbs | 15.14g | 11% | |
| Sugars | 0.02g | 0% | |
| Dietary Fiber | 0.54g | 5% | |
| Protein | 12.51g | 56% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.4mg | 5% | |
| Calcium | 125mg | 28% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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