Ricotta Gnocchi with Browned Butter and Sage Sauce

Published September 1, 2007.

Why this recipe works:

Using ricotta instead of potatoes in a gnocchi recipe yields a quicker, lighter dish. To keep the dough light and workable, we drained the ricotta, replaced much of the flour with homemade dried bread crumbs, and refrigerated it for 15 minutes before rolling it out and slicing it into small,… read more

Using ricotta instead of potatoes in a gnocchi recipe yields a quicker, lighter dish. To keep the dough light and workable, we drained the ricotta, replaced much of the flour with homemade dried bread crumbs, and refrigerated it for 15 minutes before rolling it out and slicing it into small, pillow-shaped pieces. A short simmer was all the cooking required for our perfected ricotta gnocchi recipe.

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4-6 as a first course, 2-3 as a main course

We recommend using Calabro whole-milk ricotta, although other brands and part-skim cheese will work in this recipe. When rolling the gnocchi, use just enough flour to keep the dough from sticking to your hands and work surface; using too much flour will result in tough gnocchi. The gnocchi can be rolled, cut, and refrigerated for up to 24 hours. To freeze the uncooked gnocchi, place the baking sheet in the freezer until the gnocchi are firm (about 1 hour), then transfer them to a zipper-lock bag and store them for up to 1 month. Thaw frozen gnocchi overnight in the refrigerator or at room temperature for 1 hour before cooking as directed. To prevent the gnocchi from cooling too quickly, warm a serving platter or serving bowls in a 200-degree oven. If you prefer, replace the browned butter sauce with Tomato-Cream Sauce, Porcini Cream Sauce, or 1/2 cup Pesto (see related recipes).

Ingredients

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