12835 Preston Road #302, Dallas Texas 75230           972-789-9610 

M-F  11:00am-6:00pm   Sat 10:00am-5:00pm    Sun Closed 


Ricotta Gnocchi with Lemon Brown Butter Sauce


1               lemon, divided
1 cup       whole milk ricotta cheese
½ cup       Parmesan Cheese, grated
1                egg
1 tsp        Salt
½ cup       Flour, plus additional for dusting
¼ cup       Butter, divided
2 TBSP     INFUSED Lemon Olive Oil
½ tsp        Freshly ground black Pepper
1 TBSP     Fresh parsley, minced
2 TBSP     INFUSED Scillian Lemon White Balsamic Vinegar
2 cups      Baby Spinach
½ cup       Parmesan Cheese, shaved


Zest lemon.   Combine zest, cheeses, egg and salt in medium bowl.   Mix well.   Fold in flour unti 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 INFUSED lemon Olive oil to skillet.  Heat over medium high heat 4-5 minutes or just 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 INFUSED Sicillian Lemon White Balsamic Vinegar, pepper flakes, parsley and black pepper.  Swirl to combine.  Serve gnocchi with sauce over a bed of baby spinach or arugula and shaved Parmesan Cheese.

 Serves 4


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