Ricotta Gnocchi with Sage Butter

Light, airy pillows of dough that melt in your mouth, enhanced by a hint of nutmeg. Sage crackles in brown butter to provide a herbal note and a slightly golden crust.

• Prep time: 20 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 919
• Protein: 47 g
• Carbs: 41 g
• Fat: 61 g

Ingredients

• 500 g Fresh cheese ( well drained )
• 100 g Parmesan cheese ( finely grated )
• 150 g Wheat flour ( sifted )
• 1 piece Egg ( whole )
• 1 pinch Nutmeg ( ground )
• 1 pinch Gray sea salt
• 50 g Minimum butter sweet ( for the sauce )
• 10 piece Sage ( whole leaves )
• 500 g Ricotta Cheese ( well drained )

Instructions

1. Preparing the ricotta and cheese

   Press the ricotta and fresh cheese in a clean cloth to extract as much moisture as possible. The mixture must be dry to the touch to prevent the gnocchi from falling apart during cooking.

2. Making the dough

   In a mixing bowl, combine the ricotta and cheese with the grated parmesan, egg, salt, and nutmeg. Gradually incorporate the flour without overworking the dough so it remains supple.

3. Shaping

   Flour your work surface. Form thin logs and cut them into 2 cm pieces. Mark them with the back of a fork so the sauce clings well.

4. Poaching

   Drop the gnocchi into a large pot of boiling salted water. As soon as they rise to the surface and float, remove them with a slotted spoon.

5. Brown butter finish

   Melt the butter in a pan with the sage leaves until foamy. When the butter smells nutty, add the gnocchi to lightly brown them. The sauce should coat every piece.

Chef's tips

• Do not overwork the dough after adding the flour, or the gnocchi will become rubbery.
• If the cheese is still too wet, slightly increase the parmesan instead of flour to maintain lightness.

Storage

Eat immediately. You can freeze them flat on a tray before putting them in a bag.