Usually, I have had gnocchi made from potato starch, and I find them quite chewy and plain-tasting. However, when I heard about ricotta gnocchi, I had to try making them! The recipe for ricotta gnocchi comes from a mixture of quite a few recipes that I saw on the internet. I personally love sage butter sauce, but these can go with other sauces as well. It is up to your taste preference.
At first, I thought making gnocchi would be a lot of work. However, the dough is very quick. And then you roll the dough into a log and cut pieces, so that is also quick. They taste best when they are hot and fresh. We did reheat some the next day, and somehow they tasted doughier, and of course they had lost their crispy coating.
500 g ricotta
120 g freshly grated parmesan cheese
2 egg yolks
250-300 g pasta flour , plus more for dusting
1/2 tsp salt
Black pepper to taste
Sage Butter Sauce
130 g unsalted butter
Handful of fresh sage, finely chopped
1/2 tsp sea salt
Freshly ground black pepper
First, in a large mixing bowl, mix the ricotta, parmesan cheese, eggs and egg yolk. Then add half of the flour and mix until just combined. Use the remaining flour, added a bit at a time until the dough becomes less sticky and stretchable.
When the dough is uniform, transfer it from the bowl to a cutting board dusted with flour. Roll the dough into logs about 1 cm in diameter. Cut into 1.5 cm pieces. This would be a good time to start preparing the sage butter sauce, so it will be ready when the gnocchi are cooked.
Next, bring a large pot of water with a pinch of salt to a boil. Put the gnocchi into the boiling water and cook between 3-4 minutes or until the gnocchi are floating on the top. Drain the gnocchi and then add to the frying pan with the sage butter sauce.
Sage Butter Sauce
Melt the butter in a large frying pan over medium high heat. When it starts to turn brown add the sage. Saute for a few minutes then add the salt and pepper. Set aside until gnocchi are cooked.
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