Best Ricotta Gnocchi Recipe To Make Yourself On The Fly

Unsplash/Annie Spratt

If we had a dollar for every person who loves ricotta gnocchi, we’d be millionaires. They’re freaking delicious. These bundles of joy are not only the best combination of light and creamy, but also hella easy to make. If you can master ricotta gnocchi, you’re golden for every dinner party from here on out. And compared to potato gnocchi, the ricotta version is way less dense and easier to scarf down without feeling overly stuffed.

Ricotta Gnocchi With A Brown Butter Sage Sauce

Unsplash/Annie Spratt

Ingredients

Gnocchi

2 cups of ricotta cheese
1/2 cup of grated Parmesan cheese
2 tablespoons of extra virgin olive oil
2 eggs
1 1/2 cups of all-purpose flour

Brown Butter Sage Sauce

4 tablespoons of butter
1 clove of garlic
7 fresh sage leaves
1/4 teaspoon of salt
1/4 teaspoon of ground black pepper

Instructions

Bring a large pot of salted water to a boil. Mix the ricotta, Parmesan, olive oil, eggs and a pinch of salt in a large bowl. Add the flour a little bit at a time, mixing all of the ingredients together until they form a dough.

Roll the dough into a ball. Cut off a quarter of the dough and roll it out into a long log shape (about a half-inch thick) on a floured surface. Cut the log into one-inch pieces. Once you’ve rolled out the rest of the dough and cut it into one-inch pieces, place them on a baking sheet and chill them in the fridge for 30 minutes, or until you’re ready with the sauce.

Once the water is boiling, toss in the gnocchi in rounds. When they rise to the surface, that means they’re cooked. Let the gnocchi drain in the sink.

In the meantime, melt the butter in a skillet over medium-high heat. Stir in the garlic until it’s soft and beginning to brown. This should take about three to four minutes. Stir in the sage leaves, salt and black pepper, and let the sage cook for a minute or two.

Toss as many gnocchi as you can eat into the sauce. Sprinkle in the Parmesan cheese and more pepper if you need it. Give the gnocchi, sauce and cheese a gentle stir or flip, and sprinkle in a little more grated cheese. You’re ready to serve! A bottle of Chardonnay would be an awesome pair for this comforting dish.

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