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Lemon Ricotta Gnocchi | Summery Weeknight Dinner
(0)
20 min
Quick
Knuspr-Küche
Knusprig angebratene Gnocchi in einer herrlich cremigen Zitronen-Ricotta-Sauce mit frischem Babyspinat, gerösteten Pinienkernen und fein geriebenem Parmesan. In unter 20 Minuten auf dem Tisch – perfekt für die sommerliche Feierabendküche!
Ingredients
Preparation method
Preparation & Toasting
Toast the pine nuts in a large skillet without fat over medium heat for 2–3 minutes until golden brown, then remove and set aside.
Wash the lemon in hot water, finely grate the zest, and squeeze the juice of half a lemon. Finely chop the garlic, then wash the baby spinach and shake it dry.
Preparing Gnocchi & Sauce
Heat 1 tbsp olive oil and the butter in the same skillet. Add the gnocchi and fry over medium-high heat for approx. 5–7 minutes until golden brown and crispy all over.
Chef's tip
Tip for extra freshness: Sprinkle a few fresh basil leaves over the gnocchi just before serving.
Lemon balance: Add the lemon juice gradually to perfectly adjust the acidity to your taste.
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