How to make ricotta gnocchi and sage brown butter sauce from scratch! Ricotta gnocchi are little pillows of deliciousness, they are easy and quick to put together and make for wonderful and inexpensive meals.
Ricotta gnocchi are different in texture than potato gnocchi, I find them a little firmer although you can make them as soft or as firm as you like them by adding little or more flour.
Ricotta gnocchi are made by assembling and briefly kneading ricotta, flour and parmesan together. The more you add flour the firmer the gnocchi will be. Although I like potato gnocchi quite firm, I prefer ricotta gnocchi softer, plus the flavor of the milky fresh ricotta remains more present. I count a percentage of 100% ricotta – 40 % flour. You may go down to 30% flour for even softer gnocchi.
You can make the ricotta gnocchi up to one day only in advance as the ricotta does not keep for long. Make the gnocchi the day before, chill them in one layer on trays, sprinkled with flour on top and covered with plastic wrap.
You may adjust the addition of parmesan to your liking but then if you add more you will need to add less flour and conversely or your gnocchi will get too tough or too soft.
Contrary to potato gnocchi, ricotta gnocchi do not freeze well. I tried and I did not like the way they turned, the flavor was not quite the same and the texture was kind of gummy.
Sage butter sauce is a classic to pair with gnocchi and there is nothing simpler and so flavorful to make, just cook a chunk butter, add some chopped sage and cook until the butter starts to brown. You may serve ricotta gnocchi with any pasta sauce, you can also serve them as a main dish or as a side dish to meats with gravy.
If you like pasta dishes, you might be interested by my Linguine, shrimp and asparagus in a creamy sauce or my Barley bacon and vegetables stir fry, click on my "Pasta" tag or check my "savory" category for more propositions.
1 pound (450 g.) ricotta
1 1/3 cup (180 g.) all-purpose flour
1/3 cup (50 g.) grated parmesan
Butter Sage Sauce:
1/4 cup (50 g.) Butter
10 fresh sage leaves, roughly chopped
Salt and pepper to taste
Into a large bowl, add the ricotta, flour and parmesan, combine with a fork or a spatula
Turn the dough over a lightly floured counter, flour lightly the top of dough, knead briefly until workable, add a little flour if needed, and form a sausage
Remove a large slice of sausage dough and roll into 1/2-inch-thick rope on a floured surface Cut each rope into 1-inch pieces and place on a lightly floured baking tray in one layer, sprinkle some flour on gnocchi. Place tray in the refrigerator until ready to use
Fill a large pot with water, bring to boil, add a tbsp. of salt, add the gnocchi and stir from time to time, as soon as they start to rise to the surface of water, about 2 minutes, collect them with a slotted spoon
Meanwhile make the sauce, into a large frying pan, melt the butter with the chopped sage, cook the butter until browned, add the floating gnocchi, add salt and pepper to taste
Serve right away
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