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To make creamy lemon ricotta gnocchi, you need a few key ingredients: - 1 cup ricotta cheese - 1 cup all-purpose flour (plus extra for dusting) - 1/2 cup grated Parmesan cheese - Zest of 1 lemon - 1 tablespoon lemon juice - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1/4 teaspoon nutmeg - 2 tablespoons unsalted butter These ingredients create a soft and fluffy gnocchi that bursts with lemon flavor. The ricotta cheese gives it a creamy texture, while the lemon zest adds brightness. You can enhance your gnocchi with some simple garnishes: - Fresh basil, for garnish - Additional grated Parmesan cheese Using fresh basil adds a nice touch and a burst of flavor. You can also sprinkle more cheese on top for extra richness. To prepare this dish, you will need a few essential tools: - Large mixing bowl - Sharp knife - Clean surface for rolling - Skillet for cooking - Pot for boiling These tools help you mix, cut, and cook your gnocchi with ease. Each tool plays a part in making your cooking process smooth and enjoyable. Start by grabbing a large mixing bowl. Add 1 cup of ricotta cheese. Then, add the zest of one lemon and 1 tablespoon of lemon juice. Next, sprinkle in 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/4 teaspoon of nutmeg. Mix everything together until it is smooth and well combined. This mixture is the heart of the dish, adding creaminess and flavor. Now, it’s time to make the dough. Gradually add 1 cup of all-purpose flour and 1/2 cup of grated Parmesan cheese. Mix gently until a soft dough forms. Be careful not to overwork it; the dough should be slightly sticky but easy to handle. Lightly flour a clean surface and transfer the dough there. Divide it into four equal pieces. Roll each piece into a long rope about 1/2 inch in diameter. Use a sharp knife to cut the ropes into 1-inch pieces. If you like, roll each piece over the tines of a fork. This helps the sauce stick better. Bring a pot of salted water to a boil. Carefully drop the gnocchi into the boiling water in batches. Watch closely! Once they float to the surface, let them cook for another 1-2 minutes. Then, remove them with a slotted spoon. In a skillet, melt 2 tablespoons of unsalted butter over low heat. Add the cooked gnocchi and gently toss them in the butter for about 2-3 minutes. This gives them a nice, slightly browned flavor. Serve hot, garnished with fresh basil and extra Parmesan cheese if you want! To get soft and fluffy gnocchi, use fresh ricotta. It should be smooth and creamy. Avoid over-mixing the dough. If you mix too much, your gnocchi can turn out tough. Aim for a slightly sticky dough. If it feels too wet, add a bit more flour. When rolling out the dough, keep the surface lightly floured. This prevents sticking and keeps the shape intact. One common mistake is using too much flour. If you add too much, your gnocchi will be dense. Also, don’t skip the resting time. Let the dough sit for a few minutes before shaping. Another mistake is cooking all the gnocchi at once. Cook them in batches to avoid crowding in the pot. This helps them cook evenly and float properly. For the best flavor, serve your gnocchi with fresh basil. It adds a nice touch of color and taste. You can also sprinkle extra Parmesan cheese on top. If you like a bit of heat, add crushed red pepper flakes. For a twist, try serving with a light lemon butter sauce. This will enhance the lemon flavor and make each bite delightful. {{image_2}} You can add fresh vegetables to your gnocchi for more flavor and color. Spinach, zucchini, or peas work well. Start by cooking these veggies lightly in a pan. Chop them finely and mix them into the ricotta blend before adding the flour. This adds nutrition and makes the dish even more tasty. If you want to change the cheese, you have options. Try using goat cheese instead of ricotta for a tangy twist. You can also mix in feta cheese for a salty kick. Just keep the same amount of cheese to maintain the texture. Each cheese brings a unique flavor to the gnocchi. To make a vegan version, swap out the cheese. Use silken tofu blended with lemon juice and nutritional yeast for a creamy base. Replace the butter with olive oil or vegan butter. You can still enjoy the same delicious taste while keeping it plant-based. This way, everyone can enjoy this delightful dish. To keep leftover gnocchi fresh, place it in an airtight container. You can store it in the fridge for up to three days. Be sure to let it cool before sealing. If you have sauce on it, eat it within one day for best flavor. Freezing gnocchi is easy and smart. First, lay the uncooked gnocchi in a single layer on a baking sheet. Make sure they do not touch each other. Freeze them for one to two hours until solid. Then, transfer them to a freezer bag. They can last up to three months in the freezer. To reheat gnocchi, use a skillet for best results. Add a little butter or oil to the pan. Heat it on low and add the gnocchi. Cook for about five minutes, stirring gently. This method keeps the flavor and texture nice. You can also boil it briefly if you prefer. Just be careful not to overcook it. The best type of flour for gnocchi is all-purpose flour. It gives the gnocchi a nice texture. You want a flour that can hold the ricotta well. Some people use "00" flour for a softer result. This flour is finer and great for pasta. However, all-purpose flour works just fine for this recipe. Yes, you can use store-bought ricotta for this recipe. Just make sure it’s fresh and creamy. I prefer whole milk ricotta for more flavor. You can also drain it slightly if it seems watery. This helps the dough stay firm and not too sticky. Cooking homemade gnocchi takes about 3 to 5 minutes. Once you drop them in boiling water, watch for them to float. When they float, they are nearly done. Let them cook for another 1-2 minutes for the best texture. They should be soft but not mushy. You learned how to make creamy lemon ricotta gnocchi with simple steps. We covered key ingredients, cooking tools, and tips for the best texture. Remember, you can add veggies or switch cheeses for fun twists. Proper storage helps you enjoy this dish later. Gnocchi is a versatile recipe that anyone can master. I hope you feel excited to try it. Cooking can be joyful, and this dish is a great start. Enjoy your tasty creation!

Creamy Lemon Ricotta Gnocchi

Indulge in a delightful dish with creamy lemon ricotta gnocchi that’s easy to make and bursting with flavor! This simple recipe combines fresh ricotta, zesty lemon, and a hint of nutmeg for a delicious twist on traditional gnocchi. Perfect for a quick dinner or impressing guests, it’s ready in just 35 minutes. Click through to discover the full recipe and elevate your meal tonight!
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Ingredients
  

1 cup ricotta cheese

1 cup all-purpose flour (plus extra for dusting)

1/2 cup grated Parmesan cheese

Zest of 1 lemon

1 tablespoon lemon juice

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon nutmeg

2 tablespoons unsalted butter

Fresh basil, for garnish

Instructions
 

In a large mixing bowl, combine the ricotta cheese, lemon zest, lemon juice, salt, pepper, and nutmeg. Mix until smooth and well blended.

    Gradually add the flour and Parmesan cheese, mixing gently until a soft dough forms. Be careful not to overwork the dough; it should be slightly sticky but manageable.

      Lightly flour a clean surface and transfer the dough. Divide it into four equal pieces. Roll each piece into a long rope about 1/2 inch in diameter.

        Use a sharp knife to cut the ropes into 1-inch pieces to form your gnocchi. Optionally, roll each piece over the tines of a fork to create ridges for better sauce adherence.

          Bring a pot of salted water to a boil. Carefully drop the gnocchi into the boiling water in batches. Once they float to the surface, let them cook for an additional 1-2 minutes before removing.

            In a skillet, melt the butter over low heat. Add the cooked gnocchi and gently toss in the butter for about 2-3 minutes, allowing it to slightly brown.

              Serve the gnocchi hot, garnished with fresh basil and additional Parmesan cheese, if desired.

                Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4