Parsley Gnocchi

comments (1) July 31st, 2008

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Form the gnocchi by gently rolling the dough back and forth between your fingers until its log-shaped and lightly covered with flour.
Click To Enlarge Photo: Susan Kahn

1 cup finely chopped parsley
1 cup low-fat ricotta cheese
1/2 cup flour
1 egg
1 scallion, minced
1 tbsp. lemon juice
1/4 cup plus 2 tbsp. freshly grated Parmesan cheese
1/8 tsp. nutmeg
Salt and freshly ground pepper
1 tsp. olive oil

Makes 20 gnocchi

Bring a pot of salted water to a simmer. In a large bowl, mix the chopped parsley, ricotta, 1/4 cup of the flour, egg, scallion, lemon juice, 1/4 cup of the Parmesan, nutmeg, and salt and pepper to taste.

In another bowl, put the remaining 1/4 cup of flour. Scoop up a rounded tea­spoon­ful of the dough and drop it into the bowl of flour. Roll the dough gently in the flour, forming a 1-in. by 2-in. log shape. Continue to form the gnocchi, placing them on waxed paper as you go.

Gently place all the gnocchi in the simmering water. They will sink to the bottom, stay there a minute or two, then slowly rise to the top. After they rise, simmer for 10 min. Remove them with a slotted spoon and drain on paper towels.

Oil a shallow baking dish with the olive oil. Arrange the gnocchi in the dish in one layer. Sprinkle the gnocchi with the 2 tbsp. grated Parmesan cheese. Bake them at 400°F for 15 min. or until the cheese is lightly browned.

Recipe by Ashley Miller
October 1996
from issue #5

posted in: herbs, main dish

Comments (1)

Isaacfinley writes: Thanks for sharing it..
Posted: 2:09 am on January 7th
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