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Incredibly light and pillowy homemade ricotta gnocchi tossed in a simple, nutty brown butter and fresh sage sauce. Ricotta makes these gnocchi easier and faster to prepare than traditional potato gnocchi, with a melt-in-your-mouth texture.
Ingredients
Ricotta Gnocchi
- 15 ounces Whole milk ricotta cheese — Must be drained
- 0.5 cups Parmesan cheese — Finely grated
- 1 whole Large egg — Lightly beaten
- 1 cups All-purpose flour — Plus extra for dusting
- 1 teaspoon Kosher salt
- 0.125 teaspoon Ground nutmeg — Freshly grated if possible
- 0.25 teaspoon Black pepper — Freshly ground
Brown Butter Sage Sauce
- 6 tablespoons Unsalted butter — Cut into pieces
- 15 leaves Fresh sage leaves
- 0.25 cups Parmesan cheese (optional) — For serving
Instructions
-
Place the ricotta in a cheesecloth-lined fine mesh strainer set over a bowl. Let it drain in the refrigerator for at least 1 hour, or up to overnight. This removes excess moisture, ensuring you need less flour, which keeps the gnocchi light and fluffy.
~60 minIf you are in a rush, spread the ricotta on a plate lined with a triple layer of paper towels and press more paper towels on top to quickly absorb moisture. -
Bring a large pot of heavily salted water to a rolling boil.
~10 minThe water should taste like the sea to properly season the pasta. -
In a large bowl, gently mix the drained ricotta, grated Parmesan, lightly beaten egg, salt, nutmeg, and black pepper until just combined.
~3 min -
Sprinkle the flour over the ricotta mixture. Using a rubber spatula or a fork, gently fold the flour into the wet ingredients until a shaggy dough forms. Turn the dough out onto a well-floured surface and gently knead it 3-4 times just until it comes together. Do not overmix.
~5 minOverworking the dough develops gluten, which will make the gnocchi tough and chewy instead of pillowy. -
Divide the dough into 4 equal pieces. Using floured hands, gently roll each piece into a log about 3/4-inch thick. Use a bench scraper or a sharp knife to cut the logs into 1-inch pieces.
~7 minKeep your work surface and hands well-floured to prevent sticking. -
In a large skillet, melt the butter over medium heat. Cook, swirling the pan occasionally, until the butter begins to foam and brown specks appear at the bottom (about 3-4 minutes). Add the sage leaves and cook for 1 minute until crisp. Remove from heat.
~5 minWatch the butter closely once it starts to foam, as it can go from perfectly browned to burnt very quickly. -
Working in two batches, drop the gnocchi into the boiling water. Stir gently once so they don't stick to the bottom. Cook until they float to the top, then let them cook for 30-45 seconds longer.
~5 min -
Using a slotted spoon, transfer the cooked gnocchi directly into the skillet with the brown butter and sage. Once all gnocchi are in the skillet, return it to low heat and gently toss to coat the gnocchi in the sauce. Add a splash of pasta water if needed to emulsify the sauce.
~3 min -
Serve immediately, garnished with extra grated Parmesan cheese and freshly ground black pepper.
~2 min
Nutrition
Equipment
- Fine mesh strainer
- Cheesecloth or paper towels
- Large mixing bowl
- Bench scraper or sharp knife
- Large pot
- Slotted spoon or spider strainer
- Large skillet
Tips & Storage
- The secret to light gnocchi is a dry dough. Draining the ricotta is non-negotiable.
- Test one or two gnocchi in the boiling water first. If they fall apart, gently knead a little more flour into your dough.
- To freeze gnocchi, arrange them in a single layer on a parchment-lined baking sheet and freeze until solid. Then transfer to a zip-top bag. Boil directly from frozen (adding an extra minute of cook time).
- Storage: Store leftover gnocchi in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat with a splash of water to revive the sauce.
Tags
🤖 This recipe was created with AI assistance. If you spot a mistake or something that doesn't look right, please report it.
