Homemade Ricotta Gnocchi with Brown Butter Sage

Ingredients

• 250 g Ricotta (whole milk, drained if watery)
• 1 Egg
• 90 g All-purpose flour
• 30 g Parmesan cheese, finely grated
• 1 tsp Kosher salt
• 0.25 tsp Black pepper
• 80 g Unsalted butter
• 10 Fresh sage leaves
• 2 tbsp Extra flour for shaping (as needed)(optional)

Instructions

1. 1

   Prep (about 30 minutes total): In a bowl, mix ricotta, egg, Parmesan, salt, and black pepper until smooth. Fold in flour gradually until you have a soft, slightly sticky dough.

2. 2

   Lightly flour a work surface. Divide dough into 4 portions and roll each into a rope about 3/4-inch (2 cm) thick. Cut into 3/4-inch (2 cm) pieces. If dough feels too wet, dust with a little extra flour as needed.

3. 3

   Cook (about 25 minutes total): Bring a large pot of salted water to a gentle simmer. Cook gnocchi in batches until they float, then simmer 30–60 seconds more. Remove with a slotted spoon and drain well.

4. 4

   Finish: Heat a large skillet over medium heat. Add butter and cook until it foams, then turns golden brown with nutty aroma (watch closely). Add sage leaves and fry until crisp, about 30–60 seconds.

5. 5

   Pan-sear: Add drained gnocchi to the skillet and toss to coat. Cook until lightly golden on the edges, about 3–5 minutes. Serve immediately with extra Parmesan if desired.