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Housemade Ricotta Gnocchi with Sage Brown Butter
Indulge in the comforting flavors of Italy with these exquisite housemade ricotta gnocchi, light and fluffy, and enveloped in a luxurious sage brown butter sauce. This dish embodies the essence of Italian culinary tradition, believed to have originated in the northern regions during the 16th century. Each bite is a perfect harmony of creamy ricotta and aromatic sage, making it an ideal choice for a cozy family dinner or a sophisticated gathering that will impress your guests. Experience the warmth and love that goes into crafting these delightful dumplings, a true testament to the art of Italian cooking.
Ingredients
- Ricotta cheese
- 1 ½ cups, drained
- Parmesan cheese
- ½ cup, grated
- Egg
- 1, large
- All-purpose flour
- 1 cup, plus more for dusting
- Salt
- 1 teaspoon
- Black pepper
- ½ teaspoon, freshly cracked
- Nutmeg
- ¼ teaspoon, freshly grated
- Butter
- 4 tablespoons
- Sage leaves
- 10-12, fresh
- Extra Parmesan cheese
- for garnish
Instructions
- In a large bowl, combine the drained ricotta cheese, grated Parmesan cheese, beaten egg, salt, black pepper, and nutmeg. Mix until well combined and smooth.
- Gradually add 1 cup of flour to the mixture, stirring gently until the dough begins to form. If the dough is too sticky, add more flour, a tablespoon at a time, until manageable but still soft.
- Turn the dough out onto a well-floured surface and knead gently for about a minute until smooth. Avoid over-kneading to keep the gnocchi tender.
- Divide the dough into four equal pieces. Roll each piece into a long rope, about 1 inch in diameter.
- Cut each rope into 1-inch pieces to form the gnocchi. Optionally, press each piece lightly with a fork to create ridges that help hold the sauce.
- Bring a large pot of salted water to a boil. Gently add the gnocchi and cook until they float to the surface, about 2-3 minutes. Once floating, allow them to cook for an additional 30 seconds.
- While the gnocchi are cooking, melt the butter in a large skillet over medium heat. Add the sage leaves and cook until the butter is browned and the leaves become crispy, about 3-4 minutes.
- Using a slotted spoon, transfer the cooked gnocchi to the skillet with the sage brown butter. Toss gently to coat the gnocchi evenly in the sauce.
- Serve the gnocchi hot, garnished with extra grated Parmesan cheese and a sprinkle of freshly cracked black pepper.
Tips
- For a richer flavor, use homemade ricotta if possible.
- Feel free to add a pinch of chili flakes to the sage brown butter for a spicy kick.
- You can also substitute the sage with fresh thyme or rosemary for a different flavor profile.
- Serve with a side of sautéed seasonal vegetables or a simple arugula salad to complement the dish.
Dietary Information
Servings: 4 Dish Type: Pasta Dish Prep Time: 20 minutes Cook Time: 10 minutes Calories: 420 Fat: 20g Carbs: 45g Protein: 15g Sodium: 400mg Sugar: 2g
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