Ricotta gnocchi with butter and sage, a very delicious recipe, very easy and requires little time. We are usually used to preparing potato gnocchi, also very good, but in the recipe I am about to explain, you’ll find simplicity and speed that will surely make you want to make them always. Even the sauce suitable for ricotta gnocchi can simply be butter and sage, fresh tomato, or even Genoese pesto.
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 3
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 433.88 (Kcal)
- Carbohydrates 38.55 (g) of which sugars 3.34 (g)
- Proteins 19.79 (g)
- Fat 23.16 (g) of which saturated 14.78 (g)of which unsaturated 8.00 (g)
- Fibers 1.23 (g)
- Sodium 965.62 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 cup cow's milk ricotta
- 1 cup all-purpose flour
- 1/3 cup Parmigiano Reggiano PDO (grated)
- 1/4 tsp nutmeg (grated)
- 1 egg
- 1 tsp fine salt
- 3 1/2 tbsp butter
- 1 tbsp Parmigiano Reggiano PDO
- 1 3/4 tsp sage
Tools
- Kitchen Scale
- Pastry Board
- Gnocchi Board
- Bowl
Steps
Place the ricotta in a bowl, add the flour with the nutmeg, the whole egg, grated Parmigiano, salt, and mix first with a spoon and then directly on the work surface until a firm dough forms.
Sprinkle the work surface with flour. Divide the dough into 5 parts and from each piece roll out cylinders about 0.5 inches in diameter. Cut into small pieces about 0.5 inches. Roll each small gnocchi on the gnocchi board or the tines of a fork, this step will help hold the sauce. As they are formed, place them on a floured surface.
Bring a pot of water to the boil. Meanwhile, place butter and sage in a pan and melt the butter until it turns nutty brown. Add salt to the boiling water and drop in the gnocchi. Once they float, cook for another 2 minutes, taste for doneness, then drain with a spider strainer. Add the gnocchi to the pan, mix well to coat, and off the heat, add the Parmigiano.
