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Light Ricotta Gnocchi Recipe with Easy Sage Brown Butter Sauce

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This light ricotta gnocchi recipe delivers soft, airy gnocchi paired with a nutty, aromatic sage brown butter sauce. It’s quick, easy, and perfect for cozy dinners without the heaviness of traditional gnocchi.

Ingredients

Scale
  • 1 ½ cups (375g) whole milk ricotta cheese, well drained
  • ¾ cup (90g) all-purpose flour, plus extra for dusting
  • ¼ cup (25g) finely grated Parmesan cheese
  • 1 large egg, lightly beaten
  • Pinch of salt
  • 6 tablespoons (85g) unsalted butter
  • 10–12 fresh sage leaves
  • Freshly ground black pepper, to taste
  • Optional: pinch of nutmeg

Instructions

  1. Drain the ricotta by placing it in a fine-mesh sieve lined with cheesecloth or paper towels for 30 minutes to remove excess moisture.
  2. In a large bowl, combine the drained ricotta, all-purpose flour, grated Parmesan, beaten egg, salt, and optional nutmeg. Gently fold together until a soft, slightly sticky dough forms. Avoid overmixing.
  3. Lightly flour a clean countertop or large cutting board. Turn the dough out and sprinkle a little flour on top to prevent sticking.
  4. Divide the dough into four equal parts. Roll each portion into a long rope about ¾ inch (2 cm) thick. Cut the ropes into ¾ inch (2 cm) pieces using a butter knife or dough scraper.
  5. Roll each piece over the back of a fork or gnocchi board to create ridges. Place shaped gnocchi on a baking sheet dusted with flour to prevent sticking.
  6. Bring a large pot of salted water to a gentle boil. Add gnocchi in batches without overcrowding. Cook until they float to the surface, about 2-3 minutes. Use a slotted spoon to transfer them to a warm bowl.
  7. In a large skillet over medium heat, melt the butter. Cook, swirling occasionally, until the butter turns golden brown and smells nutty, about 4-5 minutes. Add fresh sage leaves and cook until crisp, about 1 minute. Remove from heat.
  8. 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 salt if needed. Serve immediately with extra Parmesan on the side.

Notes

Drain ricotta well to avoid soggy dough. Handle gnocchi gently to keep them light and fluffy. Watch the butter carefully to prevent burning. For gluten-free, substitute flour with a gluten-free blend. Vegan options include plant-based ricotta and vegan butter with a flax egg substitute.

Nutrition

Keywords: ricotta gnocchi, light gnocchi, sage brown butter sauce, easy gnocchi recipe, Italian comfort food, quick dinner, homemade gnocchi

Find it online: https://zorbmeal.com/light-ricotta-gnocchi-recipe-with-easy-sage-brown-butter-sauce/