Ricotta Gnocchi Recipe
The ricotta gnocchi is like a hug just waiting for you on the appetizer menu.
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Ingredients
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Ricotta Gnocchi
Brown Butter Sage Sauce
Method
Ricotta Gnocchi
- 1
Drain ricotta
Line a fine-mesh sieve with a double layer of cheesecloth or paper towel and set over a bowl. Spoon 2 cups whole-milk ricotta into the sieve and refrigerate for 20–30 minutes to remove excess moisture. This prevents a wet dough.
- 2
Mix wet ingredients
Transfer drained ricotta to a large bowl. Add 1 large egg, 1 tablespoon finely grated Parmesan, 1 teaspoon freshly grated nutmeg, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper. Stir gently with a rubber spatula until mostly smooth; do not overwork.
- 3
Add flour and form dough
Sprinkle 1 cup all-purpose flour over the ricotta mixture in two additions, folding gently after each addition until a soft, slightly sticky dough forms. The dough should hold together but remain tender—avoid adding too much flour.
- 4
Portion the gnocchi
Turn the dough out onto a lightly floured surface. With floured hands, divide dough into 4 equal portions. Roll each portion into a rope about 1/2-inch (1.2 cm) thick. Using a floured bench scraper or knife, cut ropes into 3/4–1 inch pieces. If desired, gently roll each piece over the tines of a fork to create ridges, or press lightly with your thumb to create an indentation to hold sauce.
- 5
Rest briefly
Place formed gnocchi on a lightly floured baking sheet in a single layer, leaving small gaps to prevent sticking. Let rest 10–15 minutes while you bring water to a simmer; this helps them hold shape.
- 6
Cook gnocchi
Bring a large pot of salted water to a gentle boil (about 1–1.5 tablespoons salt per 4–6 quarts). Add gnocchi in batches so they have room to float. Stir gently once to prevent sticking. Cook until gnocchi rise to the surface and then simmer for 30–60 seconds more. Use a slotted spoon to transfer cooked gnocchi to a heatproof bowl or a plate lined with a paper towel. Repeat with remaining gnocchi.
Brown Butter Sage Sauce
- 7
Prepare sauce
In a large skillet over medium heat, add 6 tablespoons unsalted butter. Melt and continue cooking, swirling the pan occasionally. After a few minutes the butter will foam, then the milk solids will begin to brown and smell nutty—watch closely to prevent burning.
- 8
Add sage
When the butter is a deep golden-brown with fragrant toasted notes, add 12 fresh sage leaves and fry for 20–30 seconds until crisp and fragrant. Remove the skillet from heat. Stir in 1 teaspoon fresh lemon juice to brighten, and season with salt and pepper to taste. If sauce seems too rich, whisk in 1 teaspoon extra-virgin olive oil.
- 9
Toss gnocchi in sauce
Add the cooked ricotta gnocchi to the skillet (work in batches if necessary) and gently toss so each piece is coated in brown butter and sage. Heat briefly over low heat—no more than 1 minute—just to marry flavors and warm through. Sprinkle with 2 tablespoons additional grated Parmesan and toss once more.
- 10
Serve
Transfer gnocchi to warmed plates or a serving bowl. Spoon any remaining browned butter and crisp sage leaves over the top. Finish with extra grated Parmesan, a crack of black pepper, and an optional drizzle of olive oil. Serve immediately.
