Lemon Ricotta Gnocchi

Pan fried lemon ricotta gnocchi – Finished simply in a browned butter sauce with red chile, parmesan and lemon zest.

One 16-ounce container whole-milk ricotta
1 large egg
½ cup finely grated Parmesan, plus extra reserved for garnish
1 teaspoon lemon zest, plus extra reserved for garnish
¼ teaspoon nutmeg
½ teaspoon salt
¾ to 1 cup flour
2 tablespoons butter
1 tablespoon olive oil
1 teaspoon minced red jalapeno (or red pepper flakes), plus extra reserved for garnish
Italian parsley, chopped, for garnish

View the full recipe at Platings and Pairings →