Ricotta gnocchi with butter and sage.
I discovered ricotta gnocchi during a vacation and immediately fell in love with them: soft, delicate, and so different from the classic potato gnocchi.
As soon as I got home, I couldn’t resist trying to make them, and I have to say, they are a real surprise! The recipe is simple, quick, and with few genuine ingredients, you can serve a first course that wins everyone over.
I seasoned them with what I had in the fridge, butter and sage, but soon I will try other combinations that I will share with you.
And speaking of gnocchi, you might be interested in:
- Difficulty: Easy
- Cost: Moderate
- Preparation time: 30 Minutes
- Portions: 4People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups ricotta
- 1 cup grated Parmesan cheese
- 2 egg yolks
- 1.5 cups all-purpose flour
- 6 tbsp butter
- A few leaves sage
- to taste salt
Tools
- Bowl
- Cutting Board
- Frying Pan
- Pot
- Wooden Spoon
Steps
Let’s make the gnocchi.
In a bowl, add the ricotta, grated Parmesan, egg yolks, and a pinch of salt.
Mix well with a wooden spoon or with your hands. Gradually add the flour until you get a soft but non-sticky dough.
Divide the dough into several parts, form some logs, and cut them into pieces. Quickly round them with your hands and place them on a slightly floured cutting board: here are our ricotta gnocchi.
Bring a pot of salted water to a boil and drop the gnocchi in. When they float to the surface (after a few minutes), they are ready.
In the meantime, in a pan, melt the butter with the sage leaves until it foams slightly.
Drain the gnocchi with a slotted spoon and gently toss them in the sauce.
Our ricotta gnocchi with butter and sage are ready. Serve them with an extra sprinkle of grated Parmesan on top.
Enjoy your meal!
Storage and Tips
Store in the fridge in an airtight container.
Consume within 1 day.
You can serve them with a sprinkle of black pepper.
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