Ricotta Gnocchi with Sage Butter
Ingredients
- 500 gFresh cheese (well drained)
- 100 gParmesan cheese (finely grated)
- 150 gWheat flour (sifted)
- 1 pcEgg (whole)
- 1 pinchNutmeg (ground)
- 1 pinchGray sea salt
- 50 gUnsalted butter (for the sauce)
- 10 pcSage (whole leaves)
- 500 gRicotta Cheese (well drained)
Method
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.
- 1
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
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Eat immediately. You can freeze them flat on a tray before putting them in a bag.
