Ricotta Gnocchi with Sage and Browned Butter

If you want to satisfy your gnocchi craving in a hurry this is the gnocchi for you. I am a lover of potato gnocchi but its time consuming to make by hand. This cuts through a lot of the cooking time by replacing the potato with fresh ricotta. You also don’t have to worry as much about overworking the dough as these are lighter than a potato gnocchi!



If you don’t have semolina flour you can use all plain flour.

These are also really delicious with a fresh tomato sauce.



Ricotta Gnocchi:

350g ricotta

30g Parmesan

100g plain flour

50g semolina flour

1 large egg

1 egg yolk

Browned Butter & Sage:

100g salted butter, cut into cubes

16 sage leaves

Juice of half a lemon

10g Parmesan, grated





Combine the ricotta, parmesan, plain flour, semolina flour, egg and egg yolk in a mixing bowl using a wooden spoon.

Dust your work surface lightly with flour and tip the dough out. Use your hands to knead until smooth. Just 30 seconds or so!

Cut the dough in half and roll into two logs. Cut the logs into pieces, around the size of a large green olive.

Put a large pot of salted water onto boil. Tip in the gnocchi and cook until they float to the top of the water.

Fish the gnocchi out of the water and transfer to a plate.

Melt a knob of butter in a frying pan over a medium heat. Fry the gnocchi into two batches until crispy and golden.

Transfer back to the plate whilst you make the sauce.


Wipe out the pan you used to fry the gnocchi and add the butter. Cook over a medium heat until bubbling and foamy. When the butter turns brown and smells toasty and delicious it is browned.

Turn the heat down low and add the sage leaves. They should crisp up quite quickly. Tip the gnocchi back in the pan and add the parm and lemon juice. Stir until the gnocchi are coated in the buttery sauce.


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