Ricotta Gnocci Recipe

Drain ricotta

Place ricotta in a fine-mesh strainer set over a bowl and let drain for 20–30 minutes to remove excess liquid. This prevents wet dough.

Mix dough

In a large bowl combine drained ricotta, grated Parmesan, beaten egg, salt, pepper and nutmeg. Stir until combined. Add 1 cup of flour and fold gently. If dough is still sticky, add remaining 1/4 cup flour a little at a time until a soft slightly tacky dough forms. Do not overwork.

Shape gnocchi

Turn dough onto a lightly floured surface. Divide into 4 portions. Roll each portion into a rope about 3/4" thick. Cut into 3/4" pieces. If desired, roll each piece over the back of a fork to make ridges. Place formed gnocchi on a lightly floured tray, dusting to prevent sticking.

Cook gnocchi

Bring a large pot of salted water to a gentle boil. In batches, drop gnocchi into boiling water. When they float (about 2–3 minutes), remove with a slotted spoon to a tray. Keep warm and lightly oiled to prevent sticking until sauce is ready.

Preheat oven to 425°F (220°C). Toss cubed butternut squash and sliced Brussels sprouts with 2 tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper on a rimmed baking sheet in a single layer.

Roast vegetables for 20–25 minutes, stirring once halfway, until squash is tender and caramelized at edges and Brussels sprouts are browned and crisp-tender. Remove from oven and set aside. While hot, toss with toasted walnuts.

In a medium skillet over medium-high heat, add the crumbled house sausage. If sausage is very lean, add 1 teaspoon olive oil. Brown sausage, breaking up with a spoon, until cooked through and slightly crisp, about 6–8 minutes. Transfer to a plate lined with paper towel to drain excess fat.

In a large sauté pan or shallow skillet, melt 2 tablespoons butter over medium heat. Add minced shallot and cook 2–3 minutes until softened and translucent. Add minced garlic and cook 30 seconds until fragrant.

Sprinkle 1 tablespoon flour over shallot/garlic and cook 1 minute, stirring, to form a roux. Gradually whisk in 1/2 cup stock until smooth, then add 1 cup heavy cream, stirring constantly to combine.

Bring sauce to a gentle simmer and cook 3–5 minutes until lightly thickened. Stir in grated Parmesan, chopped thyme and sage. Season to taste with salt and black pepper. If sauce seems too thick, thin with up to 2 tablespoons additional stock.

Return cooked sausage to the pan to warm and incorporate into the sauce for 1–2 minutes.

Add the cooked gnocchi to the skillet with the herbed cream sauce and sausage. Gently toss to coat; if needed, warm a minute or two so gnocchi absorb sauce.

Fold in roasted butternut squash, Brussels sprouts and toasted walnuts, stirring gently to avoid breaking gnocchi. Taste and adjust seasoning.

Plate gnocchi and sauce. Sprinkle with remaining grated Parmesan, chopped parsley and a light dusting of lemon zest if using. Serve immediately.