I used to avoid making gnocchi on a weeknight because boiling potatoes, ricing them, and rolling out dough felt like a weekend-only project. Ricotta gnocchi changed that entirely — no potatoes, no ricer, no simmering pot of water to babysit. You mix the dough in one bowl, shape it in a few minutes, and let the oven do the rest while the cheese firms up into these soft, custardy little pillows.
What really won me over is what happens after they come out of the oven: a quick pan of butter turns deep amber and smells like toasted hazelnuts, and a handful of sage leaves go crackly and almost translucent in the fat. Toss the warm gnocchi through that sauce and every dented little pillow soaks up the browned butter. It’s rich enough to feel like a special dinner but comes together in well under an hour.
Ingredients
- 2 cups whole milk ricotta (about 15 oz), well drained
- 1 cup finely grated Parmesan, plus more for serving
- 1 large egg
- 1 egg yolk
- 3/4 cup all-purpose flour, plus more for shaping
- 1/2 tsp fine sea salt
- pinch of freshly grated nutmeg
- 6 tbsp unsalted butter
- 12-15 fresh sage leaves
- flaky salt and black pepper, for finishing
Instructions
- Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- If your ricotta looks at all watery, spoon it onto a few layers of paper towel and press gently to draw out excess moisture before you start.
- In a large bowl, stir together the ricotta, Parmesan, egg, egg yolk, salt, and nutmeg until smooth and well combined.
- Sprinkle the flour over the ricotta mixture and fold it in gently with a spatula just until a soft, slightly sticky dough comes together — overmixing will make the gnocchi dense.
- Using two spoons or lightly floured hands, scoop and shape the dough into small ovals about the size of a walnut, setting each one on the prepared baking sheet with a little space between them.
- Bake for 18-20 minutes, until the gnocchi are puffed, lightly golden on the bottom, and set enough to hold their shape when you nudge one with a spatula.
- While the gnocchi bake, melt the butter in a large skillet over medium heat, swirling often, until it foams and then turns golden brown and smells nutty, 3-4 minutes.
- Add the sage leaves to the browned butter and cook for 30-45 seconds, just until they turn crisp and darken slightly, then pull the skillet off the heat.
- Transfer the warm baked gnocchi straight into the skillet and toss gently to coat every piece in the brown butter and sage.
- Divide among plates, finish with extra Parmesan, flaky salt, and a crack of black pepper, and serve right away.
Tips
- Draining the ricotta well is the single most important step — too much moisture means you’ll need extra flour, and the gnocchi will turn out heavier than they should be.
- Shape the gnocchi and refrigerate them uncovered on the baking sheet for up to a day ahead; bake straight from the fridge, adding a couple extra minutes if needed.
- You can swap half the Parmesan for finely grated Pecorino Romano for a sharper, saltier flavor.
- Leftovers keep well in an airtight container in the fridge for up to 3 days; warm them gently in a skillet with a small pat of butter so they don’t dry out.
- To freeze, freeze the shaped, unbaked gnocchi in a single layer until solid, then transfer to a bag — bake from frozen, adding about 5 extra minutes.
Nutrition (per serving, estimated)
- Calories: 430 kcal
- Protein: 19 g
- Carbs: 21 g
- Fat: 31 g
Prep: 20 min · Cook: 25 min · Serves: 4