Bigger Bits | Food | Series | What I'm Eating

ricotta gnocchi with brown butter and sage

When my friend Caroline called with a recipe for homemade ricotta gnocchi, asking if I’d like to whip them up with her, the answer was an obvious absolutely. Before I knew it, she was at my doorstep with ingredients in hand. I poured us some wine {because wine goes with everything} and we got to cooking.

Truth be told, I’m not the type of person who craves a big bowl of pasta. Don’t get me wrong, I think pasta is delicious but for whatever reason, it’s the last thing I seem to crave. Well, until this ricotta gnocchi dish. Friends, these little guys are to die for. So pillowy and melt-in-your-mouth good. And I will also say, not that difficult to make. Really!

Homemade pasta is one of the most intimidating foods to attempt but I promise you, it’s truly not that difficult. There are only a few very basic ingredients that go into making a great pasta dough, and once you get the hang of making it-you’ll be whipping up batch after batch seamlessly. I think the trickiest part about making pasta dough at home is getting a feel for the consistency and what’s needed (like more flour, less flour, another egg, etc.). The great thing about that process however, is that you can always test it!– In the recipe below, once you make your dough, you can always drop a spoonful in your boiling water to see how it holds up, and then adjust accordingly!

We’re in the season of comforting foods and gratefulness. This ricotta gnocchi with brown butter and sage is the perfect dish to make as you welcome family and friends around your table {what better way to show love than by serving others food you’ve made with your own hands!}. The flavors are comforting, and it’s probably the exact soul warming thing you’ve been craving.

Banish the idea that you can’t make homemade pasta. Try this recipe out, and when you do, I bet you’ll be serving this more than once before this year comes to a close.

Ricotta Gnocchi with Brown Butter and Sage
yields about 4 servings

For the gnocchi:
15 oz ricotta cheese, preferably whole milk
2 eggs, lightly beaten
1 1/4 cup freshly grated parmesan, plus more for serving
1 1/4 cup all purpose flour
Salt and pepper to taste

For the brown butter and sage:
3 tbsp. unsalted butter
A handful of sage leaves

Bring a large pot of water to a boil and salt it. Combine the ricotta, eggs and parmesan in a large bowl, along with your salt and pepper. Add about 1/2 cup flour and stir; adding more flour a bit at a time, until the mixture forms a sticky dough. You can test whether or not your dough will hold up by scooping up a spoonful of dough and dropping it in your boiling water to make sure it holds its shape; if it does not, stir in a bit more flour.

Shape your dough on a well-floured surface with lightly floured hands into about 1-inch-thick ropes. Cut crosswise into 1-inch pieces with a lightly floured knife, and space your formed gnocchi out on a lightly floured surface.

Next, put the butter in a large skillet over medium heat. When it melts and turns a nutty brown color, add the sage. While the sage fries, drop your gnocchi into the boiling water, working in batches so as not to overload the pot.

When the gnocchi rise to the surface (about 2-3 minutes), they’re done!- Remove with a slotted spoon and transfer to the skillet with the brown butter and sage. When all the gnocchi are done, toss well in the skillet, coating all of your gnocchi.

Once your gnocchi are plated, top with extra parmesan, pepper, and garnish with a sage leaf!

Photos by the lovely Caroline from Love & Loathing LA

»

«

Leave a Reply

Your email address will not be published. Required fields are marked *