- Make sure your ricotta is dry. Place it in a colander over a bowl, wrapped in plastic wrap to drip-dry over night.
- The next day, push your ricotta through a fine meshed sieve, to make sure it's smooth. Use the back of a plastic spatula to push it through.
- Melt 1 tbsp of your butter.
- Add your eggs, melted butter, a dash of salt, mashed potatoes and ¼ cup of parmesan cheese. Mix well.
- Form your dough into small dumplings, using any of the methods listed in the notes. Place the formed dumplings onto a platter coated with the remaining 3/4 cup of parmesan cheese. Make sure the dumplings are well coated with the cheese. Refrigerate the dumplings for 30 minutes up to overnight.
- Boil a large pot of salted water. Once the water is boiling, turn it down to a very slow simmer.
- Add your gnocchi to the water, carefully. Don't just dump them in. These are delicate. Carefully pick them up and add them one at a time, or in small batches of 5 or 6. They will sink. Try and add them all over a 60 second period.
- Once they've all been added, let them cook for 5 minutes. Never let the water boil. It should be very hot, but not boiling. The gnocchi should start floating after about 1 to 2 minutes. Continue to let them cook for 3 or so more minutes, for a total of 5.
- With a slotted spoon, carefully lift the gnocchi out of the water and place them into a strainer, so they can dry. If you're too aggressive with these, they will fall apart. Be gentle.
- In a large sauté pan, melt the remaining butter over medium heat. The moment any of the butter begin to turn a very light shade of tan, carefully add a few gnocchi. Toss them in the pan to coat them with butter. Add a few more, toss them around. Add a new more, etc. You want them to fry in the butter. You may need to do this in two batches. A little color on the butter can add a nice flavor.
- Once they are fried, remove them from the pan and serve them! If there is any leftover parmesan on the original gnocchi platter from the fridge, use this as a garnish!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (145g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 119 (54%)|
|Amt Per Serving||% DV|
|Total Fat 13.2g||18 %|
|Saturated Fat 7.4g||37 %|
|Monounsaturated Fat 4.1g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 146.4mg||45 %|
|Sodium 272.3mg||9 %|
|Potassium 183.1mg||5 %|
|Total Carbohydrate 6.3g||2 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 6.3g|
|Protein 18.5g||26 %|
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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: 219
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