Ricotta Gnocchi with Sage Butter
Ricotta Gnocchi with Sage Butter
Ingredients
For the Ricotta Gnocchi
- 15 ounces whole milk ricotta cheese, well-drained
- 1/2 cup Parmesan cheese, finely grated
- 1 large egg yolk
- 1 1/2 cups all-purpose flour, plus more for dusting
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Sage Butter Sauce
- 6 tablespoons unsalted butter
- 20 fresh sage leaves, small, or 10 large
- 1/4 cup Parmesan cheese, finely grated, for serving
- as needed salt
- as needed black pepper, freshly ground
Instructions
- 1
Prepare the ricotta: Place the ricotta cheese in a fine-mesh sieve lined with cheesecloth or a coffee filter. Let it drain over a bowl in the refrigerator for at least 30 minutes, or up to 4 hours, to remove excess moisture. This is crucial for light gnocchi.
⏱️ 5 min
- 2
Make the gnocchi dough: In a large bowl, combine the drained ricotta, 1/2 cup grated Parmesan cheese, egg yolk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix gently until just combined. Gradually add 1 1/2 cups of all-purpose flour, mixing with a wooden spoon or your hands until a soft, slightly sticky dough forms. Be careful not to overmix, as this can make the gnocchi tough.
⏱️ 10 min
- 3
Shape the gnocchi: Lightly flour a clean work surface. Turn the dough out onto the floured surface. Gently knead the dough a few times until it comes together, adding a tiny bit more flour if it's too sticky. Divide the dough into 4-6 equal pieces. Roll each piece into a rope about 3/4 inch in diameter. Cut the ropes into 1-inch pieces. For traditional ridges, gently roll each piece down the back of a fork or a gnocchi board.
⏱️ 10 min
- 4
Boil the gnocchi: Bring a large pot of salted water to a rolling boil. Working in batches, carefully drop the gnocchi into the boiling water. Do not overcrowd the pot. The gnocchi will sink to the bottom, then float to the surface when cooked. Once they float, let them cook for an additional 30 seconds to 1 minute. Use a slotted spoon to transfer the cooked gnocchi to a plate.
⏱️ 10 min
- 5
Prepare the sage butter sauce: While the gnocchi are boiling, melt 6 tablespoons of unsalted butter in a large skillet over medium heat. Add the fresh sage leaves. Cook, swirling occasionally, until the butter turns a golden brown color and smells nutty, and the sage leaves are crisp. Be careful not to burn the butter.
⏱️ 5 min
- 6
Combine and serve: Add the cooked gnocchi directly to the skillet with the sage butter sauce. Toss gently to coat the gnocchi. Cook for 1-2 minutes, allowing the gnocchi to absorb some of the sauce and get a slight golden crust. Season with salt and freshly ground black pepper to taste. Serve immediately, garnished with additional grated Parmesan cheese.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Ricotta Gnocchi with Sage Butter
Ingredients
For the Ricotta Gnocchi
- 15 ounces whole milk ricotta cheese, well-drained
- 1/2 cup Parmesan cheese, finely grated
- 1 large egg yolk
- 1 1/2 cups all-purpose flour, plus more for dusting
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Sage Butter Sauce
- 6 tablespoons unsalted butter
- 20 fresh sage leaves, small, or 10 large
- 1/4 cup Parmesan cheese, finely grated, for serving
- as needed salt
- as needed black pepper, freshly ground
Instructions
- 1
Prepare the ricotta: Place the ricotta cheese in a fine-mesh sieve lined with cheesecloth or a coffee filter. Let it drain over a bowl in the refrigerator for at least 30 minutes, or up to 4 hours, to remove excess moisture. This is crucial for light gnocchi.
⏱️ 5 min - 2
Make the gnocchi dough: In a large bowl, combine the drained ricotta, 1/2 cup grated Parmesan cheese, egg yolk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix gently until just combined. Gradually add 1 1/2 cups of all-purpose flour, mixing with a wooden spoon or your hands until a soft, slightly sticky dough forms. Be careful not to overmix, as this can make the gnocchi tough.
⏱️ 10 min - 3
Shape the gnocchi: Lightly flour a clean work surface. Turn the dough out onto the floured surface. Gently knead the dough a few times until it comes together, adding a tiny bit more flour if it's too sticky. Divide the dough into 4-6 equal pieces. Roll each piece into a rope about 3/4 inch in diameter. Cut the ropes into 1-inch pieces. For traditional ridges, gently roll each piece down the back of a fork or a gnocchi board.
⏱️ 10 min - 4
Boil the gnocchi: Bring a large pot of salted water to a rolling boil. Working in batches, carefully drop the gnocchi into the boiling water. Do not overcrowd the pot. The gnocchi will sink to the bottom, then float to the surface when cooked. Once they float, let them cook for an additional 30 seconds to 1 minute. Use a slotted spoon to transfer the cooked gnocchi to a plate.
⏱️ 10 min - 5
Prepare the sage butter sauce: While the gnocchi are boiling, melt 6 tablespoons of unsalted butter in a large skillet over medium heat. Add the fresh sage leaves. Cook, swirling occasionally, until the butter turns a golden brown color and smells nutty, and the sage leaves are crisp. Be careful not to burn the butter.
⏱️ 5 min - 6
Combine and serve: Add the cooked gnocchi directly to the skillet with the sage butter sauce. Toss gently to coat the gnocchi. Cook for 1-2 minutes, allowing the gnocchi to absorb some of the sauce and get a slight golden crust. Season with salt and freshly ground black pepper to taste. Serve immediately, garnished with additional grated Parmesan cheese.
⏱️ 5 min