Description
A beautiful blend of fluffy baked potato and creamy ricotta, this gnocchi recipe creates light, tender dumplings that are perfect for brown butter and sage or your favorite sauce.
Ingredients
Scale
- 2 medium Russet potatoes
- ¾ cup whole milk ricotta cheese, well-drained
- 1 large egg yolk
- ½ cup grated Parmesan cheese
- 1 ¼ cups “00” flour or all-purpose flour, plus more for dusting
- ¾ tsp salt
- Black pepper to taste
- A pinch of nutmeg
- 6 tbsp unsalted butter (for sauce)
- 12–15 fresh sage leaves (for sauce)
Instructions
- Preheat oven to 400°F (200°C). Bake potatoes for 1 hour until tender. Cool slightly, peel, and rice onto a work surface. Let steam escape and cool completely.
- Add ricotta, egg yolk, Parmesan, salt, pepper, and nutmeg. Mix gently until just combined.
- Sprinkle flour over mixture and fold gently to form a soft dough. Avoid overkneading.
- Divide dough into 4–5 pieces. Roll into ¾-inch ropes and cut into 1-inch pieces. Shape if desired.
- Boil salted water. Cook gnocchi in batches until they float (about 2–3 minutes). Remove with slotted spoon.
- In a skillet, melt butter over medium heat. Add sage leaves and cook until butter browns and sage crisps.
- Toss cooked gnocchi in brown butter and sage. Serve immediately with Parmesan.
Notes
Bake potatoes on a bed of salt for extra dryness.
Always drain ricotta well to avoid sticky dough.
Freeze uncooked gnocchi on a tray, then store in bags for up to 2 months. Cook from frozen.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Boiled
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 0g
- Sodium: 0
- Fat: 16g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 60g
- Protein: 12g
- Cholesterol: 0mg