Ricotta gnocchi with lemon and thyme butter

4 servings
15 min
8 min


Number of serving: 4
250g ricotta cheese

½ cup finely grated Parmesan

1 egg, lightly beaten

½ cup plain (all-purpose flour)

¼ cup flatleaf parsley leaves, chopped

Sea salt and cracked black pepper

Finely grated Parmesan, extra to serve

Lemon and thyme butter

80g butter

2 tsp thyme leaves

2 tsp finely grated lemon rind

2 tsp lemon juice


  • 1. To make the lemon and thyme butter, place the butter, lemon rind, thyme and juice in a small saucepan over low heat, and stir until the butter is melted. Set aside and keep warm.
    2. Place the ricotta, Parmesan, egg, flour, parsley, salt and pepper in a bowl and mix well to combine.
    3. Turn out the mixture onto a lightly floured surface and roll into a 15cm long ‘rope’. Cut into 2cm lengths and press lightly with the back of a fork. Cook the gnocchi in batches in a large pot of salted boiling water for 2 to 3 minutes or until cooked through. Remove with a slotted spoon and place in serving bowls. Spoon over the lemon butter and top with the extra Parmesan to serve. Serves 4.


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