Ricotta Gnocchi
with Sage Brown Butter & Prosciutto
Nothing says comfort like a big bowl of ricotta gnocchi with sage brown butter. I’m a potato lover and id still prefer ricotta gnocchi. Its so light and delish but most importantly quick and easy to make. This gnocchi would be really good tossed in pesto once cooked as well or tossed through my roasted tomato sauce! I have made this recipe in the past with buckwheat flour too for a gluten free version. Cooking for friends? Get ahead of the game and prep your gnocchi ahead of time, keep it in the fridge for a couple of hours before cooking .
Ingredients
(Makes enough for 2)
Gnocchi
1 cup ricotta cheese
1 egg
1 egg yolk
1/2 tsp salt
1/2 cup finely grated Parmesan cheese
3/4 cup flour (you may need a little more if your eggs are large)
Sage Butter
4 Tbsp salted butter
4 Tbsp sage leaves
To Serve
More finely grated Parmesan
4 slices of prosciutto
Prep It
Bring a medium pot 3/4 full of heavily salted water to the boil. It should taste like the ocean.
Place ricotta, egg, salt and Parmesan in a medium bowl and mix well with a whisk. Add flour and swap your mixing utensil to a spatula. Fold in the flour, until just combined to form a dough. If it seems too sticky perhaps your eggs were too big or ricotta too wet. That’s ok just add flour a little at a time, until you get a workable dough.
Get a tray out and lightly flour it.
Lightly flour your bench and tip your dough out. Cut it into 4 pieces and roll each piece into a long sausage shape about 2cm thick. Once they are all rolled out you can cut them into 1cm thick pieces. Transfer gnocchi to your floured tray with a fish slice and set aside for cooking.
Cook It
Make your brown butter. Combine butter and sage leaves in a medium fry-pan on medium-high heat. Cook for 2-3 minutes, swirling the pan often until butter has browned and sage has crisped. Don’t walk away while doing this, it needs every bit of your attention. Remove the pan from heat and set aside while you cook your gnocchi.
Carefully pour or fish slice your gnocchi into the boiling water and cook for about 2 minutes, or until the gnocchi floats to the surface of the pot.
Remove the gnocchi from the boiling water using a slotted spoon and transfer to sage butter. Toss to coat and add some more grated Parmesan cheese to your taste! Season with pepper.
Serve in bowls sprinkled with more Parmesan and topped with slices of prosciutto.