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Homemade Ricotta Gnocchi with Brown Butter Sage Sauce


Homemade gnocchi is one of those things that was sort of always on my to-do list, but I just never got around to. 

Then one day this past summer, I stumbled across a recipe from Gimme Some Oven called 20-Minute Ricotta Gnocchi and I was intrigued.

Homemade gnocchi in 20 minutes? 

That I could do! 

I tried the recipe and was hooked with a capital "H"!

So quick and easy and SO delicious!

Making gnocchi is almost like playing with Play-Doh. 

Yup, it's that fun!  

I tried the original recipe a couple of times and then tried a few other similar recipes. 



The ingredients for gnocchi, like all pasta, are pretty basic: flour, eggs, salt, pepper... and of course for this recipe - ricotta cheese.

I am one who likes my gnocchi boiled and then pan fried so one side is crispy.

So the first time I tried making gnocchi, I decided to make a delicious brown butter sage sauce to accompany them, and it's just perfect to complement the crisped gnocchi.

And since sage is still in season, and maybe you have some ready to be harvested from your herb garden, I wanted to share this recipe with you sooner than later.

Trust me, if you've never tried making gnocchi, you have to try it!

If you've only ever made potato gnocchi, you have to try it with ricotta! 

I promise you, you'll make these once and then want to add them to your regular dinner rotation! 

(scroll to the bottom for the printable recipe card)



Home Ricotta Gnocchi with Brown Butter Sage Sauce

(serves 2)

For the Gnocchi

15 ounces ricotta cheese (I used whole milk, but assume part-skim would work too)
3 egg yolks
1 cup all-purpose flour, plus more for dusting
1/2 cup finely grated Parmesan or Peccorino Romano cheese
1/2 teaspoon Kosher salt
Fresh cracked black pepper


To Make the Gnocchi

Place a paper towel in a large mixing bowl and add the ricotta, then place another paper towel on top of the ricotta.  

Press down to soak up as much of the liquid as possible, then repeat with two fresh paper towels. 

Once the liquid has been absorbed, peel the paper towels off the ricotta and discard the towels. 
Add the egg yolks to the bowl of ricotta and stir or whisk them together. 

Then add the flour, cheese, salt and pepper.

Stir until just combined.

You want to avoid over-mixing the dough, which will make the gnocchi tough instead of pillowy.

Lightly flour your cutting board and hands.

You'll have a soft, semi-sticky dough, but you should be able to shape it into a ball.

Roll the dough into a round disk and then divide it into eight wedges. 

Then roll each wedge into a rope, about 3/4" in diameter.

Using a knife, cut the ropes at 1" intervals to make the gnocchi. 

Dust them with flour so they don't stick when you cook them.

To Cook the Gnocchi

Bring a large pot of salted water to a boil over high heat. 

Add the gnocchi, being careful not to let them clump together as you drop them into the water. 

Stir them gently, then wait about 30 seconds until the gnocchi float to the surface of the water, and then cook them for 1 more minute. 

Remove the gnocchi from the water using a slotted spoon and let them drain on paper towels.

For the Sauce

1 stick unsalted butter, cut into pats
10-12 fresh sage leaves
Kosher salt
Freshly ground black pepper

Heat 2 Tablespoons of the butter in a large cast-iron or stainless steel frying pan over medium-high heat. 

Once the butter has melted,  add the drained gnocchi in a single layer. 

Cook for a minute or so without moving the gnocchi to brown the bottoms, then continue to cook for another minute or two, turning the gnocchi, until they’re lightly browned all over. 

Transfer the gnocchi to a bowl.

Put the fry pan back over medium-high heat and add the rest of the butter. 

When the butter has melted, add the sage leaves. 

Continue to cook for several minutes, stirring, until the butter turns a light brown color and the sage leaves start to crisp up. 

Remove from the heat and add the gnocchi  to the pan, tossing to coat everything evenly. 

Season to taste with salt and pepper.

Serve immediately.





Yield: 2
Author:

Homemade Ricotta Gnocchi with Brown Butter Sage Sauce

Homemade gnocchi comes together so fast when you use ricotta cheese instead of potatoes, and fresh sage from the garden elevates brown butter in an elegant sauce.
prep time: cook time: total time:

ingredients:

For the Gnocchi
  • 15 ounces ricotta cheese (I used whole milk, but assume part-skim would work too)
  • 3 egg yolks
  • 1 cup all-purpose flour, plus more for dusting
  • 1/2 cup finely grated Parmesan or Peccorino Romano cheese
  • 1/2 teaspoon Kosher salt
  • Fresh cracked black pepper
For the Sauce
  • 1 stick unsalted butter, cut into pats
  • 10-12 fresh sage leaves
  •  Kosher salt
  • Fresh cracked black pepper

 instructions:

How to cook Homemade Ricotta Gnocchi with Brown Butter Sage Sauce

To Make the Gnocchi
  1. Place a paper towel in a large mixing bowl and add the ricotta, then place another paper towel on top of the ricotta.
  2. Press down to soak up as much of the liquid as possible, then repeat with two fresh paper towels.
  3. Once the liquid has been absorbed, peel the paper towels off the ricotta and discard the towels.
  4. Add the egg yolks to the bowl of ricotta and stir or whisk them together.
  5. Then add the flour, cheese, salt and pepper.
  6. Stir until just combined.
  7. You want to avoid over-mixing the dough, which will make the gnocchi tough instead of pillowy.
  8. Lightly flour your cutting board and hands.
  9. You'll have a soft, semi-sticky dough, but you should be able to shape it into a ball.
  10. Roll the dough into a round disk and then divide it into eight wedges.
  11. Then roll each wedge into a rope, about 3/4" in diameter.
  12. Using a knife, cut the ropes at 1" intervals to make the gnocchi.
  13. Dust them with flour so they don't stick when you cook them.
To Cook the Gnocchi
  1. Bring a large pot of salted water to a boil over high heat.
  2. Add the gnocchi, being careful not to let them clump together as you drop them into the water.
  3. Stir them gently, then wait about 30 seconds until the gnocchi float to the surface of the water, and then cook them for 1 more minute.
  4. Remove the gnocchi from the water using a slotted spoon and let them drain on paper towels.
To Make the Sauce
  1. Heat 2 Tablespoons of the butter in a large cast-iron or stainless steel frying pan over medium-high heat.
  2. Once the butter has melted, add the drained gnocchi in a single layer.
  3. Cook for a minute or so without moving the gnocchi to brown the bottoms, then continue to cook for another minute or two, turning the gnocchi, until they’re lightly browned all over.
  4. Transfer the gnocchi to a bowl.
  5. Put the fry pan back over medium-high heat and add the rest of the butter.
  6. When the butter has melted, add the sage leaves.
  7. Continue to cook for several minutes, stirring, until the butter turns a light brown color and the sage leaves start to crisp up.
  8. Remove from the heat and add the gnocchi to the pan, tossing to coat everything evenly.
  9. Season to taste with salt and pepper.
  10. Serve immediately.
Created using The Recipes Generator

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