Ricotta Gnocchi + Lemon Sage Brown Butter

This light, fluffy ricotta gnocchi dish tossed in golden sage butter with a pop of lemon is easy to make, and hard to stop eating.

 
 
 
 

INGREDIENTS
Gnocchi:
15 oz ricotta cheese @galbanicheese
1 egg
½ cup grated Parmigiano Reggiano or Pecorino
2 cups all-purpose flour @kingarthurbaking
Pinch of salt

Sauce:
1 stick unsalted butter
1 bunch sage, about 10 leaves
Squeeze of lemon juice
Salt & pepper to taste

Garnish:
Lemon juice + zest (optional)
Extra Parmigiano Reggiano or Pecorino

INSTRUCTIONS

  1. Make the Dough: In a bowl, combine ricotta, egg, olive oil, grated Parmigiano Reggiano, and a pinch of salt. Gradually add flour, mixing until a soft dough forms (it should not be sticky).

  2. Divide the dough into 8 sections. Roll each section into a long rope, about ¾-inch thick.

  3. Use a bench scraper or knife to cut the rope into 1-inch gnocchi pieces, dusting them lightly with flour to prevent sticking.

  4. Make the Sauce: In a sauté pan over medium heat, melt the butter. Once the butter starts to bubble, add the sage leaves. Let them crisp slightly, and the butter turn golden.

  5. Add a splash of reserved pasta water to emulsify the sauce. Season with salt and pepper.

  6. Cook the Gnocchi: Bring a medium pot of salted water to a boil. Drop the gnocchi into the boiling water. They are done when they float to the surface (about 2-3 minutes).

  7. Before straining, save some pasta water and set it aside.

  8. Use a spider or strainer to remove the cooked gnocchi.

  9. Add the cooked gnocchi to the pan and gently toss to coat in the sauce, then add a squeeze of lemon juice. If needed, add more pasta water to loosen.

Love,
Colie 

 
 
 
@coliescooking RICOTTA GNOCCHI & LEMON BROWN SAGE BUTTER SAUCE: Recipe 👇🏽 I taught this recipe LIVE as a guest chef during @Sam | Certified Sommelier🍷 wine tasting night for her wine club. If you haven’t joined yet, I highly recommend signing up! INGREDIENTS Gnocchi: 15 oz ricotta cheese @Galbani Cheese 1 egg ½ cup grated Parmigiano Reggiano or Pecorino 2 cups all-purpose flour @King Arthur Baking Pinch of salt Sauce: 1 stick unsalted butter 1 bunch sage, about 10 leaves Squeeze of lemon juice Salt & pepper to taste Garnish: Lemon juice + zest (optional) Extra Parmigiano Reggiano or Pecorino INSTRUCTIONS 1. Make the Dough: In a bowl, combine ricotta, egg, olive oil, grated Parmigiano Reggiano, and a pinch of salt. Gradually add flour, mixing until a soft dough forms (it should not be sticky). 2. Divide the dough into 8 sections. Roll each section into a long rope, about ¾-inch thick. 3. Use a bench scraper or knife to cut the rope into 1-inch gnocchi pieces, dusting them lightly with flour to prevent sticking. 4. Make the Sauce: In a sauté pan over medium heat, melt the butter. Once the butter starts to bubble, add the sage leaves. Let them crisp slightly, and the butter turn golden. 5. Add a splash of reserved pasta water to emulsify the sauce. Season with salt and pepper. 6. Cook the Gnocchi: Bring a medium pot of salted water to a boil. Drop the gnocchi into the boiling water. They are done when they float to the surface (about 2-3 minutes). 7. Before straining, save some pasta water and set it aside. 8. Use a spider or strainer to remove the cooked gnocchi. 9. Add the cooked gnocchi to the pan and gently toss to coat in the sauce, then add a squeeze of lemon juice. If needed, add more pasta water to loosen. 10. Plate the gnocchi and top with lemon juice & zest + freshly grated Parmigiano Reggiano and enjoy! Love, Colie #ricottagnocchi #homemadegnocchi #sagebutter #brownbuttersauce #pastanight #comfortfood #easymeals #fromscratch #italiandinner #dinnerinspo ♬ In The Kitchen - Giulio Cercato