Gnocchi - Di Ricotta Recipe

Drain ricotta

Place ricotta in a fine-mesh sieve set over a bowl and refrigerate for 30–60 minutes to remove excess whey. For faster draining, line sieve with cheesecloth and press gently every 10–15 minutes. The ricotta should be moist but not watery.

Combine wet ingredients

Transfer drained ricotta to a large mixing bowl. Add the whole egg, egg yolk, grated Parmigiano-Reggiano, salt, black pepper, and a pinch of nutmeg if using. Mix gently with a rubber spatula until uniformly combined and smooth; avoid overworking which can make gnocchi dense.

Incorporate flour

Add about two-thirds of the measured flour to the ricotta mixture. Fold gently until a soft, slightly sticky dough forms. If dough is still very loose, add the remaining flour a tablespoon at a time until the dough holds together but remains tender. Aim for a pliable dough that is not dry — total flour will typically be about 120–160 g depending on ricotta moisture.

Rest the dough

Lightly flour your work surface. Turn dough out onto the surface and shape into a rough log. Cover with plastic wrap or a clean towel and let rest for 10 minutes to relax the dough, which makes rolling easier.

Form ropes

Divide the dough into 4 equal pieces. Roll each piece on a lightly floured surface into a rope about 2 cm (3/4 inch) in diameter. Keep remaining pieces covered so they do not dry out.

Cut and shape gnocchi

Using a bench knife or sharp knife, cut the ropes into 2 cm (3/4 inch) pieces. To create ridges (optional), gently roll each piece down the tines of a fork or across a gnocchi board with your thumb to form shallow grooves and a slight indentation; this helps sauce cling to the dumpling. Place shaped gnocchi on a lightly floured tray in a single layer, not touching.

Bring water to a boil

Bring the 2 liters of water to a rolling boil in a wide pot. Add the coarse salt (about 1 tablespoon) to the boiling water.

Cook gnocchi

Carefully drop a single layer of gnocchi into the boiling water (do not overcrowd the pot; cook in batches). Stir gently once to prevent sticking. Fresh ricotta gnocchi cook quickly — they will sink, then float to the surface when done (about 2–3 minutes after floating). Once they rise, allow them to cook for an additional 30–45 seconds, then remove with a slotted spoon or spider to a warm bowl or skillet.

Prepare sage butter (optional)

While the gnocchi cook, melt the unsalted butter in a large sauté pan over medium heat. Add the sage leaves and cook until the butter foams and turns lightly golden and nutty-smelling (browned bits appear), about 2–3 minutes. Remove from heat to avoid burning the butter; you can leave the sage leaves in the butter for flavor.

Finish gnocchi in butter

Add the drained gnocchi to the warm sage butter in the pan in a single layer. Toss gently for 30–60 seconds to coat and heat through, so the exterior gets a light glaze while remaining pillowy inside. If you prefer a saucier finish, reserve 1–2 tablespoons of pasta cooking water and add as needed to loosen the butter sauce.

Serve

Divide gnocchi among warmed plates. Spoon remaining sage butter over the top, sprinkle with additional grated Parmigiano-Reggiano, and finish with freshly ground black pepper to taste. Serve immediately.