12835 Preston Road #302, Dallas Texas 75230 972-789-9610
Hours M-F 11:00am-6:00pm Sat 10:00am-5:00pm Sun Closed
Ingredients:
| 1 | Lemon, divided |
| 1 cup | Whole-Milk Ricotta Cheese |
| ½ cup | Parmesan Cheese, grated |
| ½ cup | Parmesan Cheese, shaved |
| 1 | Egg |
| 1 tsp | Salt |
| ½ cup | Flour, plus additional for dusting |
| ¼ cup | Butter, divided |
| 2 TBSP | FUSED Lemon Olive Oil |
| ½ tsp | Freshly Ground Black Pepper |
| 1 TBSP | Fresh Parsley, minced |
| 2 cups | Baby Spinach |
| 1 tsp | INFUSED Lemon Twist Sea Salt |
Directions:
Zest lemon. Combine zest, cheeses, egg and salt in medium bowl. Mix well. Fold in flour until just incorporated (do not overmix).
Lightly flour a 12 inch piece of parchment paper. Using a small scoop, drop 28-30 level scoops of ricotta mixture onto parchment paper.
Add 1 TBSP of butter and the FUSED Lemon Olive Oil to skillet. Heat over medium high heat 4-5 minutes, or until butter mixture begins to brown. Add gnocchi to skillet. Cook 2-3 minutes on each side or until golden brown. Remove from skillet and keep warm.
Reduce heat to medium. Add remaining butter. Cook 3-5 minutes or until butter is a deep brown color, occasionally swirling skillet.
Remove skillet from heat. Add juice, pepper flakes, parsley and black pepper. Swirl to combine.
Serve gnocchi with sauce over a bed of baby spinach or arugula, shaved Parmesan Cheese, and a sprinkle of INFUSED Lemon Twist Sea Salt.
Serves 4
