Pillowy Ricotta Gnocchi with Sage Butter: Surprisingly Simple Shiok!

Why I Love This Recipe

Ingredients You'll Need

Here's what you'll need – nothing too fancy, just good ingredients that work together beautifully.

Step-by-Step Instructions

1. 1

   Drain the ricotta cheese thoroughly. Place the ricotta in a cheesecloth-lined sieve set over a bowl and let it drain for at least 30 minutes, or even better, overnight in the refrigerator. This step is crucial for preventing the gnocchi from being too wet and requiring excessive flour.

   ~5 min

   Tip: Gently press down on the ricotta to encourage excess moisture to release.
2. 2

   In a large bowl, combine the drained ricotta, flour, egg, Parmesan cheese, salt, and pepper. Gently mix the ingredients together until just combined. Be careful not to overmix, as this will develop the gluten in the flour and result in tough gnocchi.

   ~5 min

   Tip: Use a light hand and mix only until the ingredients are incorporated.
3. 3

   Lightly flour a clean work surface. Turn the dough out onto the floured surface and gently roll it into a long rope about 3/4 inch in diameter. Use a bench scraper or knife to cut the rope into 3/4-inch pieces. Try to avoid handling the dough too much.

   ~5 min

   Tip: Keep the work surface lightly floured to prevent sticking.
4. 4

   Optional: For a more traditional look, gently roll each gnocchi over the tines of a fork or a gnocchi board. This creates ridges that help the sauce cling to the gnocchi. If you don't have a gnocchi board, the fork works perfectly well.

   ~5 min

   Tip: Use a light touch to avoid flattening the gnocchi.
5. 5

   Bring a large pot of salted water to a boil. The water should be generously salted, like the sea. Adding salt seasons the gnocchi from the inside out.

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   Tip: Use a large pot to prevent overcrowding the gnocchi.
6. 6

   Gently drop the gnocchi into the boiling water in batches. Do not overcrowd the pot, as this will lower the water temperature and cause the gnocchi to stick together.

   ~2 min

   Tip: Work in small batches for even cooking.
7. 7

   The gnocchi are cooked when they float to the surface, usually after 2-3 minutes. Once they float, let them cook for another 30 seconds to ensure they are heated through.

   ~3 min

   Tip: Do not overcook the gnocchi, or they will become gummy.
8. 8

   While the gnocchi are cooking, prepare the sage butter sauce. In a large skillet over medium heat, melt the butter. Let it cook until it turns a nutty brown color and smells fragrant. Watch carefully to avoid burning.

   ~3 min

   Tip: Keep the heat at medium to prevent burning the butter
9. 9

   Add the chopped fresh sage to the browned butter and cook for about 30 seconds, until fragrant. The sage will infuse the butter with its earthy aroma.

   ~1 min

   Tip: Be careful not to burn the sage.
10. 10

    Using a slotted spoon, transfer the cooked gnocchi directly from the boiling water to the skillet with the sage butter sauce. Gently toss to coat the gnocchi evenly with the sauce.

    ~1 min

    Tip: A slotted spoon prevents excess water from diluting the sauce.
11. 11

    Serve the ricotta gnocchi immediately, garnished with grated Parmesan cheese. The heat from the gnocchi will melt the cheese slightly, creating a creamy and delicious topping.

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    Tip: Serve immediately for the best texture and flavor.
12. 12

    Enjoy the light and pillowy ricotta gnocchi with the fragrant sage butter sauce. The combination of flavors and textures is truly irresistible!

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    Tip: Enjoy!

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