Ricotta Gnocchi Recipe
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Deep in your cabinet, wedged between a fondue pot and a bamboo steamer, probably lies the pasta-maker attachment you’ve used exactly never. You now have permission to regift it to your mother-in-law, because you’re just a quick mix, roll and cut away from no-gadgets-needed homemade pasta. Here, ricotta, egg and Parmesan come together to make light and fluffy gnocchi. Finish with brown butter and sage, then get ready to plate second helpings.
Ingredients
2 cups whole-milk ricotta cheese
2 egg yolks
⅔ cup grated Parmesan cheese
1 teaspoon salt
¼ teaspoon white pepper
Pinch of nutmeg
¾ cup flour, or more as needed
6 tablespoons butter
10 to 15 sage leaves
Directions
1. Make the Dough: In a medium bowl, combine the ricotta with the egg yolks, Parmesan, salt, pepper and nutmeg. Mix well to ensure the mixture is fully homogeneous before adding the flour (in step 2), because once you add it, you want to mix as little as possible to prevent the gnocchi from becoming dense.
2. Make a well in the center of the ricotta mixture and add the flour. Mix gently to combine, just until the flour is fully incorporated. The dough should be firm enough to be easily handled. If needed, add up to ¼ cup additional flour to ensure the proper texture (see Finishing Touches, below).
3. Shape the Gnocchi: On a lightly floured surface, roll out a third of the dough into a long rope about ½ inch thick. Cut the rope into ¾-inch pieces.
4. Cook the Gnocchi: Bring a large pot of salted water to a boil. Drop the gnocchi into the water. Cook until all the gnocchi rise to the surface, 3 to 4 minutes. Drain.
5. Heat the butter in a large sauté pan over medium heat until it begins to turn brown and smell nutty, 6 to 8 minutes. Add the sage and the cooked gnocchi, and sauté until the gnocchi are coated in the butter and the sage is fragrant, about 2 minutes. Serve immediately.
560 calories
41g fat
25g carbs
25g protein
1g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.