Gnocchi Di Ricotta Recipe

Drain ricotta

Place the ricotta in a fine-mesh sieve set over a bowl and let drain for 20–30 minutes refrigerated, or press lightly with a spoon to remove excess moisture until fairly dry. This prevents wet dough.

Combine base ingredients

Transfer drained ricotta to a large mixing bowl. Add the egg, grated Parmigiano-Reggiano, salt, pepper, and nutmeg (if using). Stir gently to combine.

Incorporate flour

Add 3/4 of the measured flour to the ricotta mixture. Use a spatula to fold until a soft, slightly sticky dough forms. If dough is too wet to handle, add remaining flour 1 tablespoon at a time until it holds together but remains tender—avoid overworking.

Shape gnocchi

Lightly flour a work surface. Divide dough into 4 portions. Roll each portion into a rope about 2 cm (3/4 inch) thick. Cut ropes into 2–2.5 cm (3/4–1 inch) pieces. If desired, press each piece gently with a fork to create ridges, or leave plain. Place formed gnocchi on a lightly floured tray in a single layer; do not stack.

Rest

Let gnocchi rest at room temperature for 10–15 minutes while you bring the water to a boil. This helps them set slightly so they hold shape in the water.

Prepare butter and sage

In a large sauté pan, melt the butter over medium heat. Once melted, reduce heat to medium-low and continue cooking, swirling the pan occasionally. The butter will foam, then the milk solids will begin to brown and develop a nutty aroma — watch carefully to avoid burning.

Add sage

When butter reaches a light amber color (about 4–6 minutes), add the sage leaves and fry them briefly until crisp, about 30–45 seconds. Remove pan from heat, add lemon juice and stir. Season with the coarse sea salt and a little black pepper. Keep warm off the heat.

Boil water

Bring the 2 liters of water to a rolling boil in a large pot. Add 2 tablespoons kosher salt (the water should taste like the sea).

Cook gnocchi

Gently drop gnocchi into the boiling water in batches so they have room. Stir once to prevent sticking. They are done when they float to the surface plus an additional 45–60 seconds. Use a slotted spoon to transfer cooked gnocchi directly into the pan with the brown butter sage sauce.

Finish in sauce

Over low heat, gently toss the gnocchi in the butter sauce for 1–2 minutes so they absorb flavor and are coated. If sauce seems scant, add 1–2 tablespoons of reserved gnocchi cooking water to loosen. Taste and adjust seasoning with additional salt and pepper if needed.

Serve

Divide gnocchi among warmed plates or bowls. Spoon any remaining brown butter and crisp sage over the top, sprinkle with the finishing grated Parmigiano-Reggiano, and finish with a light grind of black pepper. Serve immediately.