I made gnocchi once before, last year. They were terrible–heavy on the inside and strangely wet and slimy on the outside. Never having had gnocchi before, I had nothing to compare it to, and still I was fairly certain that was not how they were intended to taste.
At least I was right about that.
However, desperate times call for desperate measures, and I had an egg yolk and ricotta cheese that needed to be used up yesterday. Quick google search later, and ricotta gnocchi was the solution I needed. I just had to risk it one more time.
And I am so glad I did! Gnocchi can be light and fluffy and delicious!
Ricotta Gnocchi in Brown Butter Sage Sauce (from the blog The Little Teochew)
for the gnocchi:
- 1 C ricotta
- 1 egg yolk
- 1/4 t salt
- 30 g Parmesan cheese, grated
- 1/2 C flour (give or take a few tablespoons)
for the sauce:
- 2 T butter
- 1 t dried sage leaves (preferably whole)
- salt to taste
Start a big pot of water to boil, since you’ll want it to be hot hot hot once the gnocchi are ready.
Combine the ricotta cheese, egg yolk, Parmesan cheese, and salt in a medium bowl and mix. Slowly add the flour–use as little as you can and still make it possible to roll it out. The less flour you use, the lighter and fluffier the gnocchi. Also be careful not to over mix. It’s okay if the gnocchi dough is still sticky when you roll it out–you can dust a bit of flour on your hands to make it easier.
I dusted the table and my hands and rolled the dough into five thin ropes (about thumb size).
I flattened them just a tad, and cut them into one inch-sized pieces.
I then pressed a fork into them in an attempt to make them look more attractive. Worth that step, I think.
Once the gnocchi are rolled, dump them into the vigorously boiling water. They should sink and then float to the top after a minute or two–they’re done! Scoop them out and let them drain before serving hot.
I followed the blogs instructions to brown them in a dry skillet before serving–I thought it made them look nicer, and would give them a better texture as well. Up to you.
To make the sauce, simply brown the butter in a small skillet over medium heat and crush in the sage leaves. Season with salt to taste and drizzle just a little over the top of the gnocchi. With a butter sauce like this (especially on a heavy gnocchi!) a little goes a long way. No need to drown ’em, or you’ll have a few forkfuls and never want to eat again.
It’s also worth mentioning that a serving size of these is not that many. This recipe would have served 4 people nicely, with a side salad or some other nice and light veggie. They are deceptively filling, these gnocchi.
So for my second time ever eating gnocchi, I’d say it was a much better experience–definitely something I’d try again.
Fritz says they were perfect. Rare compliment from him.
Speaking of Fritz, he brought his clinic coat home from school because the pocket needs to be mended. Henry has taken up residence inside the cave it created behind the chair.
I’m almost positive that he really thinks we can’t see him.
“Where have I been? Oh, you know–just around.”