Ricotta Cheese Gnocchi with Sage Butter

Name: Ricotta Cheese Gnocchi with Sage Butter
Total time: 1800 s
Yield: 2 to 3 people
Cuisine: American
Ingredients: 2 tablespoons unsalted butter; 10 or more sage leaves; Salt; 12 ounces whole milk ricotta cheese; 1 egg and 1 yolk; 1 ounce finely shredded Parmesan cheese, plus more for serving; 4 ounces flour plus more for dusting; Ground black pepper

Ricardo @tallcook

Manhattan, New York, United States

Eating gnocchi on the 29th of each month is a tradition in my native Argentina. My mother used to make many kinds of gnocchi: potato gnocchi, ricotta gnocchi, even baked semolina gnocchi. They could be accompanied with sauces such as marinara, bechamel, bolognese, pesto, or a combination. Simple, quick, and delicious. Today I ate half the gnocchi I had made with butter and sage. On the 29th I’ll have the other half with marinara sauce.

#gnocchi #ricotta #pasta #butter #sage #lunch #dinner #meal #quick #easy #Italian #Italy

Ricardo @tallcook

Manhattan, New York, United States

#gnocchi #ricotta #pasta #butter #sage #lunch #dinner #meal #quick #easy #Italian #Italy

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Ingredients

30 minutes

2 to 3 people

2 tablespoonsunsalted butter
10or more sage leaves
Salt
12 ounceswhole milk ricotta cheese
1egg and 1 yolk
1 ouncefinely shredded Parmesan cheese, plus more for serving
4 ouncesflour plus more for dusting
Ground black pepper

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Steps

30 minutes

1

Bring a large pot of water to a boil and salt it.
2

Melt butter in microwave and add crushed sage leaves. Set aside.
3

On a flat surface put 2 or 3 paper towels, distribute the ricotta, and cover with 2 or 3 paper towels. Press to extract the moisture until ricotta is reduced to 8 ounces. More paper towels may be necessary. Transfer to a bowl.
4

Lightly beat eggs and add to ricotta along with Parmesan cheese, flour, and a generous dash of salt.
5

Combine with a rubber spatula. Place dough on a lightly floured surface. Divide on 4 quarters.
6

Take one quarter, roll, cut in half, and keep rolling until the desired girth is reached. Cut into gnocchi.
7

If desired, gnocchi can be rolled on a gnocchi board or a fork, but this step is no necessary.
8

Place gnocchi on a sheet lined with parchment paper and lightly dusted with flour. At this stage, gnocchi can be frozen and, once completely frozen, stored in a sealed bag.
9

Once water boils, put gnocchi in it, carefully stirring a bit to prevent gnocchi from sticking to each other or the bottom. When they come to the surface (3 minutes, or 5 if frozen) remove them and served on plates.
10

Drizzle with the sage butter, season with ground black, and sprinkle more Parmesan.
11

Here are the gnocchi with marinara sauce. The recipe for marinara is “Spaghetti Squash with Marinara Sauce”.