Pan-Fried Lemon-Ricotta Gnocchi

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Steamy Kitchen


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1 cup whole milk ricotta

1/2 cup freshly grated parmegiano reggiano (plus extra reserved for garnishing)

1 large egg yolk

1 teaspoon lemon zest (use a microplane grater) (plus extra reserved for garnishing)

1 teaspoon kosher salt (or 1/2 tsp table salt)

3/4 cup all purpose flour, sifted + more for dusting

1 tablespoon chopped parsley (plus extra reserved for garnishing)

1/2 teaspoon finely minced chilli (or red pepper flakes) – adjust chilli based on your tastes

2 tablespoons clarified butter (or just regular butter, but the clarified butter works much better)

1 tablespoon olive oil

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