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481 kcal
20 min.
Recipe for Gnocchi with chanterelles and ricotta
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481 kcal
1 kcal
481.4
17.0g
21.1g
55.5g
Ingredients (servings):
1
Converted ingredients are going to appear on the shopping list
- Gnocchi, Italian potato dumplings0.5× portion (125 g)
- Water12× tablespoon (120 ml)
- Cheese, Ricotta4× tablespoon (80 g)
- Chanterelles1× handful (60 g)
- Onion3× slice (30 g)
- Parsley, fresh2× tablespoon (12 g)
- Olive oil1× tablespoon (10 g)
- Garlic1× clove (5 g)
- Cheese, Parmesan, fresh0.5× tablespoon (5 g)
- Salt4× pinch (2 g)
- Pepper, black1× pinch (1 g)
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How to make Gnocchi with chanterelles and ricotta
1. Chop the onion and parsley (save a little for garnishing the dish), and slice the garlic. Cut larger chanterelles into smaller pieces, leaving the small ones whole.
2. Sauté the onion, garlic, and chopped parsley in olive oil. Once the onion becomes translucent, add the chanterelles and continue to sauté for another 2-3 minutes, stirring occasionally.
3. Add the gnocchi and water and cook for about 5 minutes, stirring constantly to ensure the gnocchi cook evenly on all sides.
4. Then add the ricotta and wait until it melts, stirring occasionally. By the end, all the ingredients should be coated in a creamy sauce. Season with salt and pepper to taste.
5. Transfer the gnocchi to a plate and garnish with grated Parmesan and the remaining parsley.
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