The portion shown above is a double portion, and in my opinion I made the Gnocchi too big. They would have been better at half this size.
1 lemon, divided
1 cup whole milk ricotta cheese
2oz (60 g) Parmesan cheese, grated (about 1/2 cup packed)
1/2 tsp salt
1/2 cup all purpose flour, plus extra for dipping
1/4 cup butter, divided
2 tbsp olive oil
1/2 tsp crushed red pepper flakes
1 garlic clove pressed
1 tbsp snipped fresh parsley
Fresh baby spinach leaves and shaved Parmesan cheese (optional)
*Tip: prep as much as you can first (lemon zest, garlic, butter divided, parsley etc) so when you start cooking you are just adding the ingredients makes life much easier!
Prepare gnocchi dough.
Zest lemon to measure 1 tsp. Combine zest, cheeses, egg and salt in medium bowl; mix well. Set lemon aside for use in sauce. Fold in flour just until incorporated (do not overmix). Lightly flour a 13in piece of parchment paper. Using a small scoop (or two small spoons, drop 28 scoops of ricotta mixture onto parchment paper, forming gnocchi.
Add 1 tbsp of butter and oil to skillet; heat over medium-high heat 4-5 minutes or just until mixture begins to brown. Add gnocchi to skillet. Cook 2-3 minutes on each side or until golden brown. Remove gnocchi from skillet and keep warm.
Reduce heat to medium. Add remaining 3 tbsp butter to skillet; cook 3-5 minutes or until butter is a deep brown color, occasionally swirling skillet. Juice lemon to measure 1 tsp. Remove skillet from heat. Immediately add juice, pepper flakes, pressed garlic and parsley, swirling to combine. Serve gnocchi with sauce. If desired, served with fresh baby spinach leaves and shaved Parmesan cheese.
Weight Watchers Point Plus Values: 10 point plus per serving
Total Fat 28g
Saturated Fat 14g
Cholesterol 110 mg