Homemade Ricotta Gnocchi with Browned Butter and Sage

Not only are ricotta gnocchi lighter in texture and more delicate in flavor but making them from scratch is relatively easy compared to making potato gnocchi. And while you might not want to tackle them on a weeknight, they’re not difficult to make. We started by draining ricotta cheese in coffee filters to help ensure a light, not heavy, gnocchi. To further ensure delicate gnocchi, we relied on both bread crumbs and flour in the dough. We also let the dough chill slightly before cutting it into small pillows. Simmering, not boiling, the dumplings were essential to prevent them from breaking apart during cooking. A simple browned butter and sage sauce made the perfect complement to our featherlight, delicate ricotta gnocchi. The trays of uncooked gnocchi can be wrapped with plastic wrap and refrigerated for up to 24 hours.

INGREDIENTS:

GNOCCHI

• 1 pound (2 cups) whole-milk ricotta cheese
• 2 slices hearty white sandwich bread, crusts removed, torn into quarters
• 1 ounce Parmesan cheese, grated (½ cup)
• 6 tablespoons all-purpose flour, plus extra as needed
• 1 large egg
• 2 tablespoons chopped fresh basil
• 2 tablespoons minced fresh parsley
• Salt and pepper

SAUCE

• 4 tablespoons unsalted butter, cut into 4 pieces
• 1 small shallot, minced
• 2 teaspoons minced fresh sage
• 1 teaspoon lemon juice
• ⅛ teaspoon salt

PREPARATIONS:

FOR THE GNOCCHI:

1. Set a fine-mesh strainer over a bowl; line with 3 coffee filters. Place ricotta in the strainer, cover, and refrigerate for 1 hour. Adjust the oven rack to the middle position and preheat the oven to 300 degrees.
2. Pulse bread in a food processor to fine crumbs, about 15 pulses. Spread the crumbs on a rimmed baking sheet and bake, stirring often, until dry and lightly golden, about 10 minutes. Transfer to a bowl, let cool, and stir in Parmesan and flour.
3. Transfer the drained ricotta to the now-empty food processor and pulse to a fine, grainy consistency, about 8 pulses. Transfer to a large bowl and stir in the egg, basil, parsley, ½ teaspoon salt, and ¼ teaspoon pepper. Stir in the bread-crumb mixture. Refrigerate until slightly tacky and a few crumbs stick to fingers when touched, about 15 minutes. (If the dough is too wet and several crumbs stick to fingers, stir in additional flour, 1 tablespoon at a time until the dough is slightly tacky.)
4. Line 2 rimmed baking sheets with parchment paper. Lightly dust the baking sheets and counter with flour. Cut the dough into 8 pieces and gently shape each into a ¾-inch-thick rope. Cut each rope into ¾-inch lengths and transfer to the prepared sheets.

FOR THE SAUCE: 5. Melt butter in a 12-inch skillet over medium-high heat, swirling occasionally, until the butter is browned and has a nutty aroma, about 1½ minutes. Off heat, stir in shallot and sage, and cook until fragrant, about 1 minute. Stir in lemon juice and salt; cover to keep warm.

6. Bring 4 quarts of water to a gentle simmer in a large pot. Add 1 tablespoon of salt. Using the parchment paper as a sling, add half of the gnocchi and simmer until firm, about 3 minutes (gnocchi will float after 1 minute). Using a slotted spoon, transfer gnocchi to the sauce; cover to keep warm. Simmer the remaining gnocchi and transfer to the sauce. Serve.

YIELD: This recipe serves 4 people.

SPECIAL INSTRUCTIONS:

• It is important to simmer, not boil, the gnocchi to prevent them from breaking apart during cooking.
• The uncooked gnocchi can be refrigerated for up to 24 hours before cooking.

TIPS:

• Use a coffee filter-lined strainer to drain the ricotta for light and delicate gnocchi.
• Chilling the dough before shaping helps in easier handling and prevents the gnocchi from becoming too soft.
• Simmer the gnocchi gently to maintain their shape and texture.
• Serve the gnocchi with a sprinkle of grated Parmesan and additional chopped fresh herbs for added flavor.

NUTRITIONAL INFORMATION PER SERVING:

• Calories: 490
• Fat: 31g
• Saturated Fat: 19g
• Cholesterol: 155mg
• Sodium: 490mg
• Carbohydrates: 33g
• Fiber: 1g
• Sugars: 3g
• Protein: 22g

Making ricotta gnocchi from scratch is a rewarding and relatively easy process that yields light and delicate dumplings. The combination of ricotta cheese, breadcrumbs, and flour creates a tender texture, while the addition of herbs adds freshness. The browned butter and sage sauce complements the gnocchi beautifully with its nutty aroma and subtle flavor.

This recipe showcases the versatility and simplicity of ricotta gnocchi, making it a delightful option for a homemade pasta dish. With its relatively quick preparation time and impressive results, you can enjoy restaurant-quality gnocchi in the comfort of your own home.