Name: Ricotta Gnocchi with Sage Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 cups Whole milk ricotta cheese, drained; 2 large Large eggs, lightly beaten; 1 cup Freshly grated Parmesan cheese; 1.5 cups All-purpose flour; 1 tsp Kosher salt; 1/4 tsp Ground nutmeg; 8 tbsp Unsalted butter; 20 leaves Fresh sage leaves; 1 tsp Lemon juice

Pasta & Grains

Ricotta Gnocchi with Sage Butter

Forget the labor-intensive potato version; these ricotta gnocchi are incredibly light, tender, and ready in a fraction of the time. Tossed in a fragrant brown butter sauce with crispy sage leaves and a hint of lemon, this dish is the ultimate comfort food for any night of the week.

Prep

15m

Cook

30m

Serves

Calories

485kcal

Qty	Ingredient
2 cups 450 g	Whole milk ricotta cheese, drained
2 large 100 g	Large eggs, lightly beaten
1 cup 90 g	Freshly grated Parmesan cheese
1.5 cups 190 g	All-purpose flour
1 tsp 6 g	Kosher salt
1/4 tsp 0.5 g	Ground nutmeg
8 tbsp 115 g	Unsalted butter
20 leaves 10 g	Fresh sage leaves
1 tsp 5 ml	Lemon juice

2 Method

Step 1. Place the drained ricotta in a large bowl and mix with the beaten eggs, Parmesan cheese, salt, and nutmeg until well combined.

Step 2. Gently fold in the flour until a soft, slightly sticky dough forms. Be careful not to overwork the dough or the gnocchi will be tough.

Step 3. Turn the dough onto a well-floured surface. Divide into 4 portions and roll each into a long rope about 3/4-inch thick. Cut the ropes into 1-inch pieces.

Step 4. Bring a large pot of salted water to a boil. In a large skillet, melt the butter over medium heat.

Step 5. Cook the butter until it begins to foam and turn golden brown. Add the sage leaves and fry until they are crispy and the butter smells nutty.

Step 6. Drop the gnocchi into the boiling water. Once they float to the surface (about 2-3 minutes), use a slotted spoon to transfer them directly into the skillet with the brown butter.

Step 7. Add the lemon juice and toss the gnocchi gently in the butter for 1 minute until coated and slightly golden. Serve immediately with extra Parmesan.

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Drain your ricotta overnight in cheesecloth to ensure the dough isn't too wet.
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Do not over-mix the dough; incorporate the flour just until it holds together.
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Use a gnocchi board or the tines of a fork to create ridges that catch the sauce.
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Ensure the butter is truly browned (beurre noisette) for the best depth of flavor.