Light Ricotta Gnocchi Recipe with Easy Sage Brown Butter Sauce

Let me tell you, the scent of nutty brown butter mingling with fresh sage leaves sizzling in the pan is enough to make anyone’s mouth water. The first time I made this light ricotta gnocchi, I remember standing in my kitchen, watching those pillow-soft dumplings gently bobbing in the boiling water, then catching that golden, fragrant sauce coating each delicate bite. It was the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. When I was knee-high to a grasshopper, my Nonna used to make gnocchi from scratch, but honestly, hers were a bit on the heavy side, and I always wished for a lighter version that felt just as comforting without weighing me down.

This recipe came about on a rainy weekend when I was craving something cozy but not too rich. My family couldn’t stop sneaking these light ricotta gnocchi off the cooling rack (and I can’t really blame them). It’s dangerously easy to make—perfect for brightening up your Pinterest recipe board or impressing friends at your next dinner party. You know what? It’s not just a meal; it’s pure, nostalgic comfort that feels like a warm hug on a plate. After testing it multiple times in the name of research, of course, it’s become a staple for family gatherings and even gifting (yes, you can gift gnocchi dough!). If you’re ready to whip up something that’s both light and luscious, this light ricotta gnocchi with sage brown butter sauce is your next go-to.

Why You’ll Love This Light Ricotta Gnocchi Recipe

Honestly, this light ricotta gnocchi recipe has a charm all its own. Here’s why it’s worth your time and effort:

• Quick & Easy: Comes together in under 30 minutes, perfect for busy weeknights or last-minute cravings.
• Simple Ingredients: No fancy grocery trips needed; you likely already have everything in your kitchen.
• Perfect for Cozy Dinners: Ideal for those nights when you want comfort food without the heaviness.
• Crowd-Pleaser: Always gets rave reviews from kids and adults alike, and it’s great for sharing.
• Unbelievably Delicious: The texture is cloud-like soft, with that slightly tangy ricotta flavor perfectly balanced by the nutty, aromatic sage brown butter sauce.

This isn’t just another gnocchi recipe floating around. The trick lies in gently folding the ricotta with just enough flour to keep it light and tender—no dense, doughy lumps here. Plus, the sage brown butter sauce is a game changer; it’s simple but delivers a rich, nutty flavor that clings to every pillow of gnocchi. You’ll close your eyes after the first bite, I promise. It’s comfort food reimagined—lighter, faster, and without losing that soul-soothing satisfaction. Whether you’re impressing guests or treating yourself, this recipe hits the spot every time.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, and substitutions are easy if you have dietary needs.

• Ricotta Cheese (whole milk ricotta, drained well) – The star of the show, giving the gnocchi that soft, airy texture. I recommend fresh, high-quality ricotta like Galbani for best results.
• All-Purpose Flour (plus extra for dusting) – The binder that keeps everything together without making the gnocchi heavy. You can use 00 flour if you want a silkier finish.
• Parmesan Cheese (finely grated) – Adds a savory depth to the dough and complements the sauce perfectly.
• Egg (large, lightly beaten) – Helps bring the dough together and adds richness.
• Salt – Enhances all the flavors in the gnocchi.
• Unsalted Butter – Needed for that luscious brown butter sauce. Use European-style butter if you want a richer taste.
• Fresh Sage Leaves – The aromatic herb that transforms the butter into a fragrant sauce.
• Freshly Ground Black Pepper – To finish and lift the flavors.
• Optional: Nutmeg (a pinch) – Adds warmth to the gnocchi dough if you like a subtle hint of spice.

Pro tip: Make sure your ricotta is well-drained to avoid a wet dough. You can place it in a fine-mesh sieve lined with cheesecloth for about 30 minutes before starting. For a gluten-free version, swap all-purpose flour with a gluten-free blend that works well for baking. And if you’re dairy-free, try a coconut-based ricotta alternative and use vegan butter for the sauce—just know the texture will vary slightly.

Equipment Needed

• Large Mixing Bowl – for combining your ingredients comfortably.
• Fine-Mesh Sieve or Cheesecloth – to drain ricotta properly (highly recommended).
• Fork or Potato Ricer – to shape your gnocchi; a fork works perfectly for creating those signature ridges.
• Large Pot – for boiling water, at least 4 quarts (3.8 liters) to prevent sticking.
• Slotted Spoon – to gently remove gnocchi from boiling water without breaking them.
• Skillet or Sauté Pan – for making the sage brown butter sauce.
• Kitchen Towel or Baking Sheet – lined with flour or parchment for resting gnocchi before cooking.

If you don’t have a potato ricer, no worries! Using a fork or your hands to shape the gnocchi works just fine. For budget-friendly options, a regular mixing bowl and wooden spoon suffice for mixing. Keep your skillet well-seasoned and use a sturdy slotted spoon to avoid splashes when removing the gnocchi.

Preparation Method

1. Drain the Ricotta: Place about 1 ½ cups (375g) of whole milk ricotta in a fine-mesh sieve lined with cheesecloth or paper towels. Let it drain for 30 minutes to remove excess moisture (this step is key to avoid soggy gnocchi).
2. Mix the Dough: In a large bowl, combine the drained ricotta, ¾ cup (90g) all-purpose flour, ¼ cup (25g) finely grated Parmesan, 1 large beaten egg, a pinch of salt, and optional nutmeg. Gently fold everything together with a spatula or wooden spoon until a soft, slightly sticky dough forms. Avoid overmixing; just bring it together.
3. Dust Your Surface: Lightly flour a clean countertop or large cutting board. Turn the dough out and sprinkle a little flour on top to prevent sticking.
4. Shape the Gnocchi: Divide the dough into four equal parts. Roll each portion into a long rope about ¾ inch (2 cm) thick. Using a butter knife or dough scraper, cut the ropes into ¾ inch (2 cm) pieces.
5. Create the Ridges: To give your gnocchi that classic texture, gently roll each piece over the back of a fork or a gnocchi board. This helps sauce cling better. Place shaped gnocchi on a baking sheet dusted with flour to prevent sticking.
6. Boil the Gnocchi: Bring a large pot of salted water to a gentle boil. Add gnocchi in batches (don’t overcrowd!). They’re ready when they float to the surface, usually within 2-3 minutes. Use a slotted spoon to transfer them to a warm bowl.
7. Make the Sage Brown Butter Sauce: In a large skillet over medium heat, melt 6 tablespoons (85g) unsalted butter. Continue cooking, swirling the pan occasionally, until the butter turns golden brown and smells nutty—about 4-5 minutes. Add 10-12 fresh sage leaves and cook until crisp, around 1 minute. Remove from heat.
8. Toss and Serve: Add the cooked gnocchi to the skillet with the sage brown butter. Gently toss to coat each piece in the sauce. Season with freshly ground black pepper and a pinch of salt if needed. Serve immediately with extra Parmesan on the side.

Pro tip: Don’t rush the dough shaping, and handle the gnocchi gently—they’re delicate little clouds. If the dough feels too sticky, dust your hands with flour but avoid adding too much flour to keep the gnocchi light. Also, keep an eye on the butter; it can go from brown to burnt within seconds.

Cooking Tips & Techniques

Making gnocchi can feel intimidating, but a few tricks make it smooth sailing. First, draining your ricotta is non-negotiable if you want light, tender gnocchi. I learned that the hard way after ending up with gluey dough the first time.

When shaping, flour your work surface and tools lightly but don’t overdo it—too much flour makes the gnocchi dense. Rolling the dough into ropes of even thickness helps them cook uniformly, so grab your ruler if you’re a perfectionist!

Boil the gnocchi in small batches; overcrowding cools the water and causes them to stick. When they float, it’s your cue to scoop them out—don’t leave them in too long, or they get mushy.

The sage brown butter sauce is all about timing: butter can burn quickly, so watch for that rich amber color and nutty aroma. Adding fresh sage leaves at the end crisps them just right without bitterness.

Finally, toss the gnocchi gently in the sauce to coat without breaking. If you want to save some for later, don’t toss in the sauce until serving.

Variations & Adaptations

One of the best things about this light ricotta gnocchi recipe is how adaptable it is. Here are a few ways to make it your own:

• Gluten-Free Option: Swap the all-purpose flour with a gluten-free blend suited for baking. The texture will be slightly different but still delicious.
• Herb Variations: Instead of sage, try fresh thyme, rosemary, or a mix of Italian herbs in the brown butter sauce for a different aromatic profile.
• Cheese Twists: Add a bit of creamy goat cheese or ricotta salata for a tangy punch inside the dough or sprinkled on top.
• Seasonal Spin: In fall, toss the gnocchi with browned butter and toasted pumpkin seeds for a nutty crunch. Or add lemon zest and fresh basil in spring for a bright finish.
• Vegan Version: Use plant-based ricotta alternatives and vegan butter. Skip the egg and use a flax egg substitute (1 tbsp ground flaxseed + 3 tbsp water) to bind the dough.

Personally, I tried adding a touch of roasted garlic to the brown butter sauce once, and it took the dish to a whole new level of savory goodness. Honestly, every time I tweak this recipe, it surprises me with how flexible it is while staying true to that light, comforting base.

Serving & Storage Suggestions

This light ricotta gnocchi is best served hot and fresh, right out of the pan with that shimmering sage brown butter sauce. For presentation, sprinkle extra Parmesan and a few crispy sage leaves on top—you know, those little touches that make a dish look Pinterest-worthy.

Pair it with a simple green salad dressed in lemon vinaigrette to cut through the richness, or a glass of crisp white wine like Pinot Grigio for an elegant meal. For a heartier option, roasted seasonal vegetables or a side of sautéed spinach go beautifully.

If you have leftovers (though that rarely happens!), store them in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet with a little butter or olive oil to bring back the silky texture. Avoid microwaving, as it can make gnocchi rubbery.

Freezing fresh gnocchi before cooking works well, too. Lay them on a baking sheet lined with parchment, freeze until solid, then transfer to a freezer bag. Boil straight from frozen, adding an extra minute to cooking time. Flavors develop beautifully overnight, so if you make the dough ahead, you’re in for a treat.

Nutritional Information & Benefits

Each serving of light ricotta gnocchi with sage brown butter sauce offers approximately 350-400 calories, depending on portion size and butter used. The ricotta lends a good source of protein and calcium without heavy cream or potatoes, keeping the dish lighter than traditional gnocchi.

Sage is rich in antioxidants and has anti-inflammatory properties, while butter provides vitamin A and healthy fats when used in moderation. This recipe is gluten-containing but easily adaptable to gluten-free diets.

From a wellness perspective, this recipe strikes a lovely balance between comfort and nutrition. It’s satisfying, made from real ingredients, and perfect for those who want indulgence without excess heaviness. Plus, it’s free from preservatives and artificial additives, so you know exactly what’s going on your plate.

Conclusion

In the end, this light ricotta gnocchi with easy sage brown butter sauce is a recipe you’ll want to keep in your back pocket. It’s simple, quick, and delivers that melt-in-your-mouth texture that makes gnocchi so special—all without feeling heavy or complicated. Customize it with your favorite herbs or cheeses, and don’t be shy about making it your own. Honestly, I love this recipe because it brings a slice of Italian comfort to my kitchen in under half an hour.

If you give it a try, leave a comment below and share your tweaks or favorite pairings—I’d love to hear how you make it yours! Now, go ahead and treat yourself; you’re going to want to bookmark this one for all your cozy dinner cravings.

FAQs About Light Ricotta Gnocchi

Can I make the gnocchi dough ahead of time?

Yes! You can prepare the dough and shape the gnocchi, then freeze them on a baking sheet before transferring to a bag. Boil them straight from frozen when ready to cook.

What if my dough is too sticky to handle?

Add a little more flour, a tablespoon at a time, but be careful not to add too much or the gnocchi will become dense. Lightly flour your hands and surface to help with shaping.

Can I use low-fat ricotta for this recipe?

While you can, whole milk ricotta yields a creamier, more tender gnocchi. Low-fat ricotta may create a drier dough, so you might need to adjust flour amounts slightly.

How do I know when the gnocchi are cooked?

They’re done once they float to the surface of boiling water. This usually takes about 2-3 minutes. Remove promptly with a slotted spoon to prevent overcooking.

Is there a way to make the sauce dairy-free?

Absolutely! Use vegan butter or olive oil instead of butter and add fresh sage as usual. The flavor will be slightly different but still delicious.

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