Directions:

STEP 1

Combine the mashed potatoes (still warm) cilantro-ricotta cheese mix, Parmigiano Reggiano, olive oil, eggs and 1 teaspoon salt with a whisk in a large mixing bowl.

STEP 2

Add the all-purpose flour in 3 parts, stirring with a rubber spatula.

STEP 3

Bring the dough together in a ball and cut off one-quarter of it. Dust the work surface with all-purpose flour to prevent sticking, and roll the cut-off piece of dough into a dowel shape about 5/8 inch in diameter. Cut the dowel into 5/8-inch pieces.

STEP 4

Dust some parchment paper with semolina flour and place the gnocchi on it to prevent sticking.

STEP 5

Repeat with the rest of the dough, quarter by quarter.

STEP 6

Cook the gnocchi in the boiling water for 2 minutes or until they float.

STEP 6

Serve tossed with a bit of the Lime-cilantro butter sauce

MAIN COURSE

Parmigiano Reggiano / Ricotta Cheese Potato Gnocchi served with Cilantro Butter Sauce

  • 30min

    PREP
  • 30min

    COOK
  • 279

    Calories

A classic Italian recipe with some latin influence.

Ingredients:

2 White Potatoes

1 cup Ricotta Cheese

1 cup Parmigiano Reggiano (grated)

1 1/2 tbsp. Olive Oil

1/4 bunch Cilantro leaves (pureed in a blender with the ricotta)

2 Eggs (large)

1 1/4 cup All-Purpose Flour

Semolina Flour (for dusting)

Kosher Salt

Look for the seal of authenticity.

For a better experience always use authentic Parmigiano Reggiano, made in Italy.

READ MORE

Hint:

Use Parmigiano Reggiano aged over 24 months to optimize flavor and texture.

Where to buy:

RETAILERS
MAIN COURSE

Parmigiano Reggiano / Ricotta Cheese Potato Gnocchi served with Cilantro Butter Sauce

  • 30min

    PREP
  • 30min

    COOK
  • David Hackett

    Chef

A classic Italian recipe with some latin influence.

Directions:

STEP 1

Combine the mashed potatoes (still warm) cilantro-ricotta cheese mix, Parmigiano Reggiano, olive oil, eggs and 1 teaspoon salt with a whisk in a large mixing bowl.

STEP 2

Add the all-purpose flour in 3 parts, stirring with a rubber spatula.

STEP 3

Bring the dough together in a ball and cut off one-quarter of it. Dust the work surface with all-purpose flour to prevent sticking, and roll the cut-off piece of dough into a dowel shape about 5/8 inch in diameter. Cut the dowel into 5/8-inch pieces.

STEP 4

Dust some parchment paper with semolina flour and place the gnocchi on it to prevent sticking.

STEP 5

Repeat with the rest of the dough, quarter by quarter.

STEP 6

Cook the gnocchi in the boiling water for 2 minutes or until they float.

STEP 6

Serve tossed with a bit of the Lime-cilantro butter sauce

Ingredients:

2 White Potatoes

1 cup Ricotta Cheese

1 cup Parmigiano Reggiano (grated)

1 1/2 tbsp. Olive Oil

1/4 bunch Cilantro leaves (pureed in a blender with the ricotta)

2 Eggs (large)

1 1/4 cup All-Purpose Flour

Semolina Flour (for dusting)

Kosher Salt

Look for the seal of authenticity.

For a better experience always use authentic Parmigiano Reggiano, made in Italy.

READ MORE

Hint:

Use Parmigiano Reggiano aged over 24 months to optimize flavor and texture.

Where to buy:

RETAILERS

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