Try this Ricotta Gnudi with pine nuts and currants recipe, or contribute your own.
Suggest a better descriptionMix cheeses, flour, semolina, egg, nutmeg and 1 teaspoon of salt together with a fork
Shape into 28 walnut sized dumplings
Place on a baking tray in a single layer, then chill, uncovered, for at least an hour
Bring a saucepan of salted water to boil
In batches, cook gnudi for 3-4 minutes until they rise to the surface
remove using a slotted spoon and drain on paper towel
melt butter in a fry pan until starting to brown
Add oregano and sizzle for 20 seconds
drain currants, then add to pan and season
Divid gnudi among 4 bowls and sppon over the oregano sauce
Serve with pinenuts and extra parmesan cheese
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (154g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 311 | ||
Calories from Fat: 106 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.8g | 16 % | |
Saturated Fat 4.4g | 22 % | |
Monounsaturated Fat 3.1g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 20.1mg | 6 % | |
Sodium 384.7mg | 13 % | |
Potassium 456.3mg | 12 % | |
Total Carbohydrate 33.7g | 10 % | |
Dietary Fiber 5.2g | 21 % | |
Sugars, other 28.4g | ||
Protein 17.8g | 25 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 311
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