Gnocchi di Ricotta with Butter and Sage Sauce

Gnocchi di Ricotta are an easy and light alternative to their more famous cousin, Gnocchi di Patate. They require less prep time and the texture isn’t as tricky to master. There is one key rule to keep in mind when making both types of gnocchi: do not overwork the dough. Knead it just as long as it takes for the ingredients to hold together into a workable dough.  The less flour you use, the lighter the dumpling will be.

This dish is quite elegant, yet easy to make. Thanks to  their delicate taste, Gnocchi di Ricotta go well with a variety of sauces. In this post I’m showcasing a very basic sauce, simply made of butter and sage, cooked at very low heat and emulsified with a few spoonfuls of cooking water.

If you’d like to give this recipe a spin, just add a sauteed vegetable, like tomatoes or mushrooms. My husband LOVED them and made me promise to make more soon!

 

GNOCCHI DI RICOTTA
Servings: 2  | Prep time: 20 min | Cook time: 4 min

INGREDIENTS

GNOCCHI
220 g (1 cup) ricotta cheese
30 g (1/2 cup) freshly grated Parmigiano Reggiano cheese + more to sprinkle on top
1 large egg, beaten
110 g (3/4 cup) all purpose flour + more for dusting
a pinch of nutmeg
salt
freshly ground black pepper

BUTTER AND SAGE SAUCE
unsalted butter
a few sprigs of sage
boiling salted water (from the pot where you cook gnocchi)

INSTRUCTIONS
1. Mix together ricotta, egg, parmesan cheese, nutmeg, salt, and pepper in a bowl .
2. Add flour and stir to form a soft, wet, and workable dough.
3. Generously dust working surface with flour. Roll dough into a cylindrical shape, until you reach the desired thickness (I rolled mine 1-inch thick).  Cut into pieces using a lightly floured knife and move the gnocchi onto a tray lined with parchment paper.
4. Add water to a pot and bring to boil. Add salt (as you would for pasta). At the same time prepare the butter and sage sauce (instructions below).
5. Cook gnocchi in batches, gently dropping them into the boiling water. Stir and wait until they rise to the surface. Lift them out with a strainer and place them on the pan containing the butter sauce.
6. Cook gnocchi in the butter and sage sauce on low heat for few more minutes, often lifting the pan a few inches from the stove and swirling it a few times.
7. Garnish with fresh sage, if desired, and sprinkle pepper and grated parmesan cheese on top.

BUTTER AND SAGE SAUCE
1. Place a pan on the stove on low heat and add butter and sage.
2. Before the butter melts all the way, remove the pan from the heat, lifting it and swirling it around. Add a couple of tablespoons of salted boiling water from the other pot. Keep swirling.
3. Return the pan to the stove for a minute, and then remove it again, swirling the pan a few inches above the heat, until the butter melts entirely. Add a couple more tablespoons of water and swirl again. 4. Keep the sauce hot over very low heat until gnocchi are ready.

Buon appetito!
-Lisa