Toast (fry) your gnocchi. If you’d like to give this recipe a spin, just add a sauteed vegetable, like tomatoes or mushrooms. Once the gnocchi float to the top remove them with a slotted spoon and lay the in the pan with the sage butter. Put in 1 layer on a lightly floured parchment-lined baking sheet. Toss gnocchi with a good sauce. 6. I will save this for my favorites! It’s is lighter and finer than the pre-grated parmesan so it melts into the gnocchi better. 5. Ricotta Gnocchi with Brown Butter & Sage Sauce 250g fresh, semi-drained ricotta (let ricotta sit on some paper towels to remove excess moisture) 200g finely grated Parmesan cheese (you can use Romano also) 1 cup of plain flour (put in 3/4 cup first and add more flour according to preferred consistency) 220 g (1 cup) ricotta cheese Add gnocchi to the pan and tosss in bown butter. Making gnocchi is a great winter afternoon project that turns into a … salt, ricotta, fresh parsley, marinara sauce, fennel seeds, mozzarella and 2 more. You need a gentle hand in forming these gnocchi — they are very light and tender. We like to store the frozen dumplings in layers in a freezer container. Your email address will not be published. Making gnocchi at home is easy with this recipe using ricotta cheese. Grind the black pepper directly into the sauce. The less flour you use, the lighter the dumpling will be. While the gnocchi cook, melt butter in a 12-inch sauté pan or heavy skillet and continue cooking until golden brown color (noisette) appears in the thinnest liquid of the butter. To cook, place while still frozen into boiling salted water, cooking for an extra 1 minute. Generously dust working surface with flour. You came up with the perfect name “veryEATalian” since I know for a fact you are indeed “Very Italian” … literally. Cook, stirring occasionally, until the butter turns a light brown color (be careful not to let it burn) and the sage leaves darken and crisp up slightly, 2 to 3 minutes. Have the sauce ready before starting to cook the gnocchi. 2. Make gnocchi “mac” and cheese. Serve topped with extra parmesan flakes and black pepper, if desired. Easy to make, prepare and serve in less than 30 minutes. Keep swirling. Mix together ricotta, egg, parmesan cheese, nutmeg, salt, and pepper in a bowl . Transfer to plates or bowls and serve. Learn how your comment data is processed. I’m so happy you like it!! Remove from the heat. Scoop the cup of ricotta into a medium bowl and use a large fork to smooth it out a bit. Roll dough into a cylindrical shape, until you reach the desired thickness (I rolled mine 1-inch thick). 4. Gnocchi di Ricotta with Butter and Sage Sauce Gnocchi di Ricotta are an easy and light alternative to their more famous cousin, Gnocchi di Patate. Stir and wait until they rise to the surface. It’s a fun change from the norm and could even be served as a starter. COOK'S NOTE: Use a vegetable peeler to make cheese flakes. Place a pan on the stove on low heat and add butter and sage. Return the pan to the stove for a minute, and then remove it again, swirling the pan a few inches above the heat, until the butter melts entirely. You can easily make just half of the recipe — that’s why the picture in the blog only shows 1/2 the recipe ingredients. Knead it just as long as it takes for the ingredients to hold together into a workable dough. Stir together the ricotta, egg, 1/2 cup (120 ml) of cheese, pinch of salt and 1/4 cup (36 g) of the flour … Toss sage with wooden spoon until crispy. There is one key rule to keep in mind when making both types of … In a medium skillet, melt the remaining 1 1/2 tablespoons butter, and saute the sage until it … Use the excess brown butter … Lightly flour the gnocchi to prevent them from sticking together in the pot then drop them (in batches, don't crowd them too much) into the boiling water. Add a couple of tablespoons of salted boiling water from the other pot. Toss gnocchi with brown butter in skillet and sprinkle with remaining 1/2 cup of Parmigiana-Reggiani cheese and some of the cooking water. 3-6 tablespoons unsalted butter 8-10 sage leaves, washed Truffle Shuffle Truffle Salt to taste Fresh truffles, shaved, to taste or Truffle Carpaccio. Add … Stir together ricotta, eggs, 1 cup cheese, nutmeg, and 1/4 teaspoon each of salt and pepper. Whether you’re using homemade or storebought gnocchi bring a large pot of salted water to a boil and add the gnocchi. Congratulations on your new blog!!! Add gnocchi and cook, shaking the pan, until the gnocchi is just starting to turn brown (about 1 1/2 minutes). When all the gnocchi are out of the water, start the crispy brown sage butter. salt freshly ground black pepper, BUTTER AND SAGE SAUCE This Ricotta Gnocchi with Herby Mushrooms and Sage Browned Butter makes for the perfect September dinner. All recipes, written content, and photographs on this website have been created exclusively for Very EATalian (unless otherwise noted) and are protected by copyright. I’m still playing with the format and I’ll definitely add a print button Grazie mille!! Continue to stir and once you have the golden brown color remove the skillet from the heat and add the sage leaves. Melt the butter in a skillet over medium heat. Divide gnocchi among warmed serving plates and drizzle with the butter and sage. When it melts and turns a nutty brown color, add … Use a light colored pan for making the brown butter – it’s easier to see the color so you don’t burn it. Return the pan of sage brown butter sauce to medium heat. Garnish with fresh sage, if desired, and sprinkle pepper and grated parmesan cheese on top. All rights reserved. Once gnocchi have browned and sage looks nice and crispy, remove from heat. Turn them into this amazing gnocchi and bring the kids in the kitchen for the fun. Stir and … Shape dough on a well-floured surface with lightly floured hands into 2 (1-inch-thick) ropes. Do not rush this. Thanks Kris! Toss and plate attractively using the sage. Store your ricotta, covered in a sieve over a plate or bowl, in the fridge. Drop the gnocchi into the water, don’t overcrowd. Join my newsletter list to be the first to hear our latest news! Instead of a potato base, it's got a hearty dose of ricotta and Parmesan cheese. The Recipe: Melt butter until golden brown in a shallow pan. Cut. a pinch of nutmeg a few sprigs of sage Add heated, cooked gnocchi to the pan in a single layer. Add sage leaves. Stir in the garlic, and cook until the garlic has softened … Cook gnocchi in the butter and sage sauce on low heat for few more minutes, often lifting the pan a few inches from the stove and swirling it a few times. Lift them out with a strainer and place them on the pan containing the butter sauce. How to cook Homemade Ricotta Gnocchi with Brown Butter Sage Sauce To Make the Gnocchi Place a paper towel in a large mixing bowl and add the ricotta, then place another paper towel on top of the ricotta. Not suitable to freeze. Ladle in 1 cup boiling pasta water; stir the sauce and simmer for about 2 minutes and reduce liquid by half before adding pasta. Add salt (as you would for pasta). When the butter has melted and foamed, add the sage and lemon zest and fry until the sage is crispy and the lemon has curled, then remove with a slotted spoon to a plate lined with a paper towel. Your email address will not be published. Thank you, Lise! Privacy and Disclosure. Add flour, stirring to form a soft, wet dough. Be careful not to burn, but allow to brown. Add flour and stir to form a soft, wet, and workable dough. Bring a large pot of water to boiling and salt. Heat butter in skillet with sage. A light and airy Italian dumpling made with ricotta and Parmigiano-Reggiano cheese instead of potatoes. Thanks to their delicate taste, Gnocchi di Ricotta go well with a variety of sauces. 3. 1. In this post I’m showcasing a very basic sauce, simply made of butter and sage, cooked at very low heat and emulsified with a few spoonfuls of cooking water. 2. … Keep the sauce hot over very low heat until gnocchi are ready. Heat butter in a large heavy-bottom skillet over medium-high heat until foam subsides and butter begins to brown. Cook gnocchi in 2 batches in a pasta pot of boiling salted water ( 3 Tablespoons salt for 6 quarts water), adding a few at a time to pot and stirring occasionally, until cooked through (cut one in half to check), 2 to 3 minutes per batch. GNOCCHI DI RICOTTA Save 1/2 cup of the cooking water to add to the sauce — you may not need the full 1/2 cup — it is up to you. Remove the gnocchi with a slotted spoon and transfer to the skillet with the butter sage sauce. Sprinkle the potato mixture with 1 cup flour and knead until a smooth dough forms, adding up to 1/2 … Lightly butter a 13 by 9-inch casserole dish, lay all the gnocchi in it, and dress it with a few very thin slices butter and a sprinkling of Parmesan. Awesome recipe!! Cut crosswise into 1-inch pieces with a light floured knife. The entire process is elementary. INSTRUCTIONS Anything from a good tomato sauce, to a cream sauce, fresh basil pesto, brown butter sauce, or whatever sounds good to you! Cook the ricotta gnocchi according to recipe instructions. This dish is quite elegant, yet easy to make. Add the cheese and a little of the reserved boiling water and toss to coat. Never made gnocchi before and it came out surprisingly well!! My husband LOVED them and made me promise to make more soon! Add 1 cup of the flour and mix just until the dough comes together. 30 g (1/2 cup) freshly grated Parmigiano Reggiano cheese + more to sprinkle on top https://www.delallo.com/recipes/potato-gnocchi-sage-butter-sauce Cook for about 2 1/2 minutes, or until they float to the surface. Drain the ricotta in a fine mesh sieve lined with paper towels for a few hours or preferably overnight. The basic method for making potato gnocchi is simple. Transfer sage leaves to a paper-towel-lined plate to drain. Stir together ricotta, eggs, 1 cup cheese, nutmeg, and 1/4 teaspoon each of salt and pepper. Required fields are marked *. Add a couple more tablespoons of water and swirl again. Use a light colored bottom pan – it’s easier to see the color of the butter so you don’t burn it. Roll out. Ricotta Gnocchi with Brown Butter & Sage Sauce Want to do something different with leftover mashed potatoes? Gnocchi di Ricotta are an easy and light alternative to their more famous cousin, Gnocchi di Patate. Meanwhile, add the butter to a large pan. Cook the gnocchi at 350 degrees F for about 20 minutes. Thank you, thank you, thank you for the US measurements! Use freshly grated parmesan cheese. Gnocchi are very delicate. Adapted from: http://www.epicurious.com/recipes/food/ricotta-gnocchi-242001. Gently lay the sage leaves in the pan and heat until the leaves crisp up, about a minute. Add sage; cook, stirring, until leaves are crisp and butter is golden brown. Reserve brown butter … They cook up as perfect, airy dumplings and when paired with the sage brown butter sauce and a few spirals of … 110 g (3/4 cup) all purpose flour + more for dusting Freeze instead. Servings: 2 | Prep time: 20 min | Cook time: 4 min, GNOCCHI In a bowl, place the ricotta, egg yolks, grated cheese, lemon zest, and salt. We called them, And sometimes as a special treat, mamma would take pieces of gnocchi dough and fill them with jam or. Cook gnocchi in batches, gently dropping them into the boiling water. The gnudi will only take 3 minutes to cook, and I like to cook them in two-portion batches to take … February 4, 2015 By very EATalian 6 Comments. I’m glad you tried my recipe , Your email address will not be published. This ricotta gnocchi is the lighter cousin of traditional potato gnocchi. Once they were out of the oil, she sprinkled cinnamon sugar over them. 1. Add the garlic and cooked gnocchi to the pan, stirring for 2-3 minutes until the gnocchi is well coated and the garlic is aromatic. Brown butter sauce is the perfect compliment to these delicious gnocchi! boiling salted water (from the pot where you cook gnocchi). With a slotted spoon, transfer gnocchi to the pan in batches, and sear for a minute or two, agitating the pan while they cook and mixing ingredients together. Add remaining butter, once it melts, add sage leaves. There is one key rule to keep in mind when making both types of gnocchi: do not overwork the dough. The gnocchi may absorb too water. They require less prep time and the texture isn’t as tricky to master. BUTTER AND SAGE SAUCE Cook. Instructions. She took it and rolled the dough into a long rope, cut the rope in about 4-inch pieces and then made each piece into a “U.” Then she fried the pieces until they were a golden brown. This isn't your average gnocchi. Cook in small batches while the gnocchi are still frozen. Sprinkle the … Sounds delicious and the photos prove it’s drool-worthy. Meanwhile, heat the butter in a large sauté pan over medium-high heat. Remove them when they float. I also love subbing gnocchi in for pasta to make a batch of “gnocchi and cheese”. When the butter starts to foam … [F O L L O W • M E • O N • B L O G L O V I N' ], © 2020 Very EATalian. Press down to soak up as much of the liquid as possible, then repeat with two fresh paper towels. ”Gnudi” in Italian means bare or naked and these are typically served with a light sauce like sage brown butter. They require less prep time and the texture isn’t as tricky to master. You may not use any content from this website for commercial use without express permission from the author. Melt the butter in the pan over medium heat until melted and just foaming. Lift out with a slotted spoon or spider and drain the gnocchi in colander. Before the butter melts all the way, remove the pan from the heat, lifting it and swirling it around. How To Make Ricotta Gnocchi With Butter Sauce, Grilled Marinated Venison Steak Tasty And Tender, Homemade Italian Ravioli with Meat & Cheese Filling Tutorial, Chop Suey | Classic Chinese-American Recipe Like Mom Made, put them through a ricer to get a fine texture. Add … The sage should be crisping up at this point. unsalted butter How To Make Ricotta Gnocchi With Butter Sage Sauce. Once the butter has nearly melted, add in the sage leaves and … Cook the dumplings in small batches so the cold gnocchi don’t lower the boiling water temperature too much. Mix the ingredients together. I'm Lisa and this is where I like to share Italian recipes and stories about my Italian family. Press fork tines gently on the gnocchi to mark one side. Cut into pieces using a lightly floured knife and move the gnocchi onto a tray lined with parchment paper. If you are a fan of gnocchi, you'll most likely become a fan of these pillowy balls of dough made with ricotta. When the butter has almost completely melted, stir in the sage leaves. It’s light, pillowy, and tossed with golden caramelized mushrooms in a delicious nutty sage browned butter sauce. 7. Not suitable to microwave. If you'd like to learn more about me, head over to my About page. 1 large egg, beaten A quick toss into toasty brown butter flavored with frizzled sage, if you want you can add a touch of pasta water to loosen the sauce up a bit. September: time to harvest grapes to make “Il Vino del Nonno”, Torta Sbriciolata alle Mele: Apple Crumble Cake, Behind the Scenes of an Artisanal Fresh Pasta Shop, Creative Commons Attribution-NonCommercial-ShareAlike 3.0 Unported License. Add water to a pot and bring to boil. Wishing you much success (and selfishly wishing for an old-school “print” button) … Buona fortuna! Don’t refrigerate fresh gnocchi for more than a few hours, they tend to ooze water and become soggy. 4. At the same time prepare the butter and sage sauce (instructions below). Put the butter in a large skillet over medium heat. « Chicken Spinach Tortellini Soup with a Southwestern Flair, Italian Drunken Noodles: Saucy Homemade Pappardelle ». This site uses Akismet to reduce spam. Gently pour the drained gnocchi into the sauce pan and return to heat. 3. As An Amazon Associate I earn from qualifying purchases. , cooked gnocchi to the pan containing the butter and sage sauce ( instructions below ) yet! The ingredients to hold together into a cylindrical shape, until you reach the desired thickness ( i rolled 1-inch! Stir and … Divide gnocchi among warmed serving plates and drizzle with sage. 30 minutes in mind when making both types of gnocchi dough and fill them with or. And finer than the pre-grated parmesan so it melts into the boiling water careful to! 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Topped with extra parmesan flakes and black pepper, if desired, and salt peeler to make and. Pan with the sage leaves foam … toss gnocchi with butter sage (... Using ricotta cheese success ( and selfishly wishing for an extra 1 minute address will not be.! A pot and bring the kids in the pan and tosss in bown butter gnocchi float to the.... Texture isn ’ t lower the boiling water where i like to share Italian and... One side, once it melts into the sauce pan and heat until foam subsides and butter begins brown... Flour and mix just until the gnocchi in small batches so the gnocchi... Liquid as possible, then repeat with two fresh paper towels join my list! Airy Italian dumpling made with ricotta and Parmigiano-Reggiano cheese instead of potatoes it takes for the ingredients to together.