Don’t let the name stress you out! This recipe is so easy and totally worth the time I spent in the kitchen. I have always seen Gnocchi being prepared on programmes like Masterchef, MKR etc but never had I ever thought I would be able to make this in my own kitchen! So one day, when I saw packaged gnocchi at my local grocers, I rushed over, grabbed it and clung on to it for my life! Yay! I had to try it this time. All I had to do was cook the gnocchis in boiling water and sauce it up! Mmmmmmmm….. Alas! I was expecting soft and fluffy gnocchis and what I got were rubbery and chewy ones! That’s when I said to myself, Time to make my own however tedious it was going to be! But to my surprise, I was sitting down with a warm and impressive plate of gnocchis in a burnt butter and sage sauce in under 30mins! These delicate, pillowy gnocchi are quite easy to make than the traditional potato ones. These took under 30 mins from start to finish!
30 min Homemade Ricotta Gnocchi in a Burnt Butter and Sage sauce
For the gnocchi
- 250 gms Ricotta
- 3/4 cup Parmesan cheese freshly grated
- 3/4 cup All-purpose flour
- 1 full+ 1 yolk Egg
- 1/4 tsp Salt
- 1/4 tsp Black pepper freshly powdered
For the sauce
- 4 tbsp Butter unsalted
- 1 clove Garlic minced
- one handful Cherry tomatoes sliced in half OR Crushed walnuts- one handful
- 5-6 leaves Sage
For the gnocchi
Combine all the ingredients for the gnocchi except the flour. Slowly add in the flour and combine well until you get a soft and sticky dough. If you feel the consistency is still not right, keep adding flour a tbsp at a time until you get the desired consistency. Do keep in mind that the more flour you add, the less fluffy the gnocchis will be.
Place this dough onto a well-floured surface and pat it down to form a 1-inch disc. Cut this disc into 8 equal pieces, just like a pizza.
Roll out each of the pieces into a log, about 25 cms long.
Cut them into 2 cms pieces.
Add water to a large pot and bring it to a boil. Add the gnocchis into the water. You will notice that they will sink. They are done once they come floating to the surface. Remove the floating gnocchis with a slotted spoon. Reserve quarter cup of the water, after you remove all the gnocchis.
Add the gnocchis into a sauce of your choice.
For the brown butter sauce
Melt the butter in a pan over medium heat. Let the butter bubble until you see brown flecks in it. Add the salt and a couple of sage leaves to this.
Add the cooked gnocchis into this along with the minced garlic. Pour the reserved water into this and combine.
Coat the gnocchis in the butter sauce. I like to get a light sear on my gnocchis.
You can additionally add halved cherry tomatoes or crushed walnuts for texture.
Top it off with some grated parmesan cheese.
You can store the gnocchis in the freezer for later use. After you cut them into 2 cm pieces you can place then on a plate, cover with cling wrap and freeze them for an hour. After an hour, just transfer them into a freezer bag and place them back in the freezer until you are ready to use them.