Hey! Remember that post a couple days ago where I told you how simple it was to make your own ricotta? Well, I kind of shot myself in the foot because I ended up with almost a pound of ricotta and no plans for it. Ricotta doesn’t last forever, so I froze mine while out of town this weekend (shhhh… don’t tell the cheese gods this… they would strip me of my foodie status immediately!). Today I thawed it for this ricotta gnocchi recipe. Gnocchi is usually too pasty for me. This ricotta gnocchi was totally different and was a real winner! With mostly cheese and only a bit of flour to hold it together, these little pillows stayed fluffy all the way to the table! And did I mention that from start to finish this recipe takes only 20 minutes to make? Weeknight meal score!
You absolutely must fry these gnocchi after you boil them! Since crunchy is my favorite texture, there’s no other way to eat this! It’s delicious with a brown butter sage sauce (recipe included below), but you could also just serve it with butter and fresh herbs or even a tomato cream sauce. If you try this recipe, leave me a note in the comments letting me know how you chose to top yours!
- Heat a pot of salted water over the stove over high heat.
- Combine all the ingredients in a large bowl until just combined. You want the mixture to be wet, but not sticky. You also want it to remain very fluffy, so don't overwork the dough.
- Flour a work surface and grab a fist-sized ball of the dough. Roll it into a 1" snake and then cut the dough into 3/4" segments. Place on a lightly floured plate. Repeat with remaining gnocchi dough.
- Dump half the gnocchi in the water and watch as most of them rise to the surface. Let boil for one minute longer. Strain. Repeat with the second half of the gnocchi.
- Heat half of the olive oil in a large sautee pan over medium heat until almost smoking. Add half the gnocchi and let sit until browned on one side. Flip the gnocchi over and let brown on the other side. Remove to a plate and repeat with remaining gnocchi. Make the brown butter sage sauce (recipe below) in the same pan, or top the gnocchi with butter and fresh herbs or with a tomato cream sauce.
- Heat the pan to medium-low. Add the butter and after it's half melted, add the salt and nutmeg, stirring constantly. When the butter has fully melted and is very hot, add the sage. Reduce the heat to low and add the sugar. Stir continually until sage has crisped and sugar is dissolved. Serve immediately over hot gnocchi or ravioli.