Try this Ricotta Gnudi with pine nuts and currants recipe, or contribute your own.Suggest a better description
Mix 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.
|Serving Size: 1 Serving (154g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 106 (34%)|
|Amt Per Serving||% DV|
|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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