Recipes › Sage › Sage and Ricotta Gnocchi
Sage and Ricotta Gnocchi
Light, pillow-soft ricotta gnocchi flecked with fresh sage and tossed in classic brown butter — a far easier alternative to potato gnocchi that comes together in under 30 minutes. The ricotta keeps the dough delicate and tender, while the sage threads through both the dumpling and the sauce for a perfectly unified dish.
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Ingredients
- cup fresh sage leaves, divided: half finely chopped for dough, half left whole for sauce
- cups whole-milk ricotta, drained overnight if very wet
- cup all-purpose flour, plus more for dusting
- cup Parmesan cheese, finely grated, plus more for serving
- large egg yolk
- teaspoon nutmeg, freshly grated
- teaspoon kosher salt, plus more for the water
- tablespoons unsalted butter, for the sauce
Contains: cereals gluten, milk, eggs.
Method
- Mix ricotta, flour, Parmesan, egg yolk, chopped sage, nutmeg, and salt in a bowl until a soft dough forms. It will be slightly sticky — this is correct. Do not add more flour than necessary.About 5 min
- On a lightly floured surface, roll the dough into ropes about 3/4-inch thick. Cut into 1-inch pieces. Dust lightly with flour.About 10 min
- Bring a large pot of salted water to a boil. Cook gnocchi in two batches — they are done about 30 seconds after they float to the surface. Remove with a slotted spoon.About 5 min
- Meanwhile, melt butter in a large skillet over medium heat. Cook until golden and nutty. Add whole sage leaves and fry 1 minute until crisp. Add cooked gnocchi, toss gently to coat. Serve with extra Parmesan.About 5 min
Tips
- Drain ricotta overnight through a cheesecloth or fine strainer if it is very wet — excess moisture leads to sticky, difficult-to-shape gnocchi.
- Handle the dough as little as possible — overworking develops gluten and makes tough gnocchi.
- Test one gnocchi before cooking the full batch; if it falls apart, add flour 1 tablespoon at a time.
Ring the changes
- Add 2 tablespoons of finely chopped sun-dried tomatoes to the dough for a tangy variation.
- Finish with a handful of toasted hazelnuts scattered over the top for crunch.
Keeping it
Cook and serve immediately for best texture. Raw shaped gnocchi can be frozen on a tray then bagged for up to 1 month — cook from frozen.
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1 h 40 min · medium · Sage
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