Gluten Free/ Low Carb/ Meatless Monday/ Vegetarian

Lemon Ricotta Gnocchi (Pan Fried)

lemon ricotta gnocchi

This lemon ricotta gnocchi dish is made in the pan making it a quick and easy dish to make.  Great if you are in a rush too! 

I made it with coconut flour to keep it low carb and each gnocchi is just 1g net carb.   They are cooked in a frying pan making it easy enough for anyone to make. 

A great summery dish that is very light.  If you are sharing this dish (albeit reluctantly as I did) a leafy side salad goes well with the lemony gnocchi.

lemon ricotta gnocchi

 

Lemon Ricotta Gnocchi (Pan Fried)

  • Servings: 1-2
  • Difficulty: easy
  • Print

INGREDIENTS

1 cup (246g) Ricotta cheese

1/2 cup (50g) grated Parmesan cheese

1 egg yolk

Zest of one lemon

1 tspn salt

2 tblspn coconut flour

1 tblspn parsley, chopped

2 tbslpn butter

1 tblspn olive oil

lemon ricotta gnocchi

METHOD

  • Combine the Ricotta, Parmesan, egg yolk, lemon zest, parsley and salt in  a bowl and mix well.
  • Add the coconut flour and combine well.
  • Take small amounts of the dough and roll into pieces, about the side of a walnut and flatten.
  • Heat the butter and oil in a frying pan.
  • Add the Gnocchi and fry on each side for 2 minutes, until golden brown.

lemon ricotta gnocchi

    • Serve with a sprinkling of lemon zest, parsley and Parmesan.
    • Eat and enjoy!

Nutritional Info per gnocchi – 74 Calories, 6g Fat, 4g Protein, 1.3g Total Carbs, 0.3g Fibre, 1g Net Carbs

 

lemon ricotta gnocchi
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