BUTTER & SAGE RICOTTA GNOCCHI
Ricotta gnocchi is a type of Italian dumpling made primarily from ricotta cheese, flour, and egg. Its origins can be traced back to various regions of Italy, where it is traditionally prepared as a lighter alternative to the more common potato gnocchi. The texture is soft and pillowy, making it a popular choice for those who prefer a delicate dish.
The process of making ricotta gnocchi involves combining ricotta cheese with flour and beaten eggs to create a smooth dough. This dough is then rolled into ropes and cut into bite-sized pieces. The dumplings are typically cooked by boiling them in salted water until they rise to the surface, indicating that they are done.
I have finished the gnocchi off in butter and fresh sage leaves to keep the coating of the gnocchi simple, but super nutty and fresh, but feel free to eat it with whatever sauce you like (even store bough tomato pasta sauce is great here).
If you want to push yourself, check out my homemade ricotta recipe here.
BUTTER & SAGE RICOTTA GNOCCHI
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BUTTER & SAGE RICOTTA GNOCCHI 〰️
250gm ricotta
1 egg + 1 egg yolk (whisked)
165 gm ’00’ flour (extra for rolling)
40 gm grana padano (finely grated)
Pinch of salt
100gm salted butter
20 sage leaves
Garnish: Fried sage leaves and a sprinkle of chilli flakes
Place all ingredients into a bowl and bring together thoroughly. Once that’s achieved, create a small rectangle block and split into three. Roll out your gnocchi logs over some flour and roll out until you have a thumb depth. Using a scraper or knife, chop your gnocchi into pieces. Heavily flour and scrape gnocchi through it. Leave on tray until ready to cook.
Place a pot of water on the boil, and salt. Set up a large pan to the side of it and bring up to a heat with a bit of olive oil. Once water boil is hit, add in your gnocchi and once your gnocchi bounces to the top, using a slotted spoon remove from water and add to hot oil pan and allow to sear and brown on both sides.
Once the gnocchi is browned, add the butter and allow to cook around the gnocchi, once butter is beginning to darken, add in the sage leaves and let the sizzle in the butter for a minute. Finish with lemon juice and serve with garnishes.