Rustic Ricotta Gnocchi Recipe

Drain ricotta

Line a fine-mesh sieve with cheesecloth or a clean kitchen towel set over a bowl. Spoon the ricotta into the sieve and let it drain in the refrigerator for 20–30 minutes to remove excess moisture. This prevents overly wet dough.

Make dough

Transfer the drained ricotta to a large bowl. Add the egg, grated Parmesan, salt, and pepper; stir until combined. Sprinkle 3/4 cup of the flour over the mixture and gently fold with a spatula until a soft, somewhat sticky dough forms. Add remaining flour a tablespoon at a time only as needed—dough should be tender and slightly sticky, not stiff.

Shape gnocchi

Turn dough onto a lightly floured surface. Divide into 4 portions. Roll each portion into a rope about 1-inch thick. Using a bench scraper or knife, cut into 1-inch pieces. If you like, press each piece lightly with a fork to create ridges. Dust finished gnocchi with a little flour to keep from sticking.

Cook gnocchi

Bring a large pot of salted water to a gentle boil. Working in batches, drop gnocchi into the simmering water. When they float (about 2–3 minutes), let them cook another 20–30 seconds, then remove with a slotted spoon to a tray. Keep warm.

Finish gnocchi

In a large sauté pan over medium heat, melt 3 tablespoons butter until foaming and lightly browned and fragrant (1–2 minutes). Add cooked gnocchi and toss gently to coat, allowing a light sear for 1 minute to develop texture. Add a pinch of salt and freshly ground pepper to taste.

Preheat and prepare

Preheat oven to 425°F (220°C). Toss the carrot pieces with olive oil, 1 teaspoon salt, 1 teaspoon pepper, and the thyme leaves on a rimmed baking sheet in a single layer.

Roast

Roast until tender and caramelized at the edges, about 20–25 minutes, tossing once halfway through for even browning. Taste and adjust seasoning with remaining salt if needed. Keep warm until serving.

Sauté shallot and cherries

In a small saucepan over medium heat, add 1 teaspoon butter (from the 1 tablespoon allocated) or a splash of oil and sauté the minced shallot until softened, about 1–2 minutes. Add the pitted cherries and cook until they begin to release juices, about 3–4 minutes.

Deglaze and reduce

Carefully add the bourbon (stand back briefly when adding and keep a lid on hand). Allow alcohol to reduce for 30–60 seconds. Stir in maple syrup, brown sugar, and red wine vinegar. Bring to a simmer and cook until the mixture thickens into a glossy sauce and coats the back of a spoon, about 6–8 minutes. If the sauce becomes too thick, stir in up to 2 tablespoons water to loosen.

Finish gastrique

Remove from heat and whisk in the cold cubed tablespoon of butter to give the sauce a glossy finish and round the flavors. Taste and season with the teaspoon of salt (or less to taste). Keep warm; the sauce will thicken slightly as it cools.

Divide the sautéed ricotta gnocchi among 4 plates or 2 generous portions. Arrange roasted carrots alongside or atop the gnocchi.

Spoon the warm maple-bourbon-cherry gastrique over the carrots and gnocchi—use sparingly to avoid making the gnocchi soggy; aim for a glossy drizzle.

Finish with lemon zest, a sprinkle of grated Parmesan, and scatter microgreens or baby arugula. If using, crisp the sliced sage quickly in the brown butter used for finishing (shake in the pan for 10–15 seconds until fragrant and slightly crisp) and tuck a few leaves on top.

Serve immediately while gnocchi and sauce are warm.