Ricotta Gnocchi, But Make It Next-Level Italian Luxury

Step into a world where Italian tradition meets modern culinary artistry. We often associate gnocchi with the dense, potato-based dumplings that have graced family tables for generations. But there exists a lighter, more ethereal cousin: ricotta gnocchi. These are not just dumplings; they are delicate, pillowy clouds that melt in your mouth, offering a sophisticated canvas for exquisite flavors.

Today, we are not just making ricotta gnocchi; we are elevating it. Forget heavy tomato sauces. We are dressing these delicate morsels in a luxurious, nutty brown butter and sage sauce, punctuated by the crunch of toasted walnuts and a bright whisper of lemon zest. This is a dish that embodies elegance, transforming a handful of simple ingredients into a truly gourmet experience.

Why Choose Ricotta Gnocchi?

Before we dive into the kitchen, let's appreciate what makes ricotta gnocchi so special. Unlike their potato counterparts, which can become heavy and gummy if overworked, ricotta gnocchi are celebrated for their incredible lightness. The key is high-quality, whole milk ricotta cheese, which provides a creamy texture and rich flavor without the starchiness of potatoes. They are quicker to prepare and wonderfully forgiving for the home cook, making them a perfect gateway to a more refined style of pasta making.

The Gourmet Twist: A Symphony of Flavors

The magic of this recipe lies in its elegant simplicity and the thoughtful combination of textures and flavors.

• The Brown Butter & Sage Sauce (Beurre Noisette): This classic French technique involves slowly heating butter until the milk solids toast and turn a beautiful golden brown, releasing a deeply nutty and irresistible aroma. Infusing it with fresh sage leaves adds a fragrant, earthy note that is quintessentially Italian.
• The Toasted Walnuts: To contrast the soft, pillowy gnocchi, we introduce toasted walnuts. They provide a welcome crunch and a deep, earthy flavor that beautifully complements the brown butter.
• The Lemon Zest: This is our secret weapon. A final grating of fresh lemon zest cuts through the richness of the butter and cheese, lifting the entire dish and adding a burst of unexpected brightness. It’s the final touch that makes every bite sing.

The Recipe: Light-as-Air Ricotta Gnocchi

This recipe is designed to be straightforward, focusing on technique to achieve the perfect texture.

Yields: 4 servings
Prep time: 25 minutes
Cook time: 15 minutes

Ingredients

For the Ricotta Gnocchi:

• 15 oz (approx. 425g) high-quality whole milk ricotta, drained well
• 1 large egg, lightly beaten
• ¾ cup (90g) "00" flour or all-purpose flour, plus more for dusting
• ½ cup (50g) finely grated Parmesan cheese
• ½ teaspoon fine sea salt
• ¼ teaspoon freshly grated nutmeg
• Freshly ground black pepper, to taste

For the Brown Butter Sage Sauce & Garnish:

• 6 tablespoons (85g) unsalted butter
• 12-15 fresh sage leaves
• ⅓ cup (40g) walnuts, roughly chopped
• Zest of 1 lemon
• Extra shaved Parmesan, for serving
• Flaky sea salt, for finishing

Instructions

1. Step 1: Prepare the Ricotta
   This is the most crucial step for light gnocchi. Place the ricotta in a fine-mesh sieve lined with cheesecloth set over a bowl. Let it drain in the refrigerator for at least 4 hours, or preferably overnight. Discard the collected liquid. This process removes excess moisture, preventing gummy gnocchi.
2. Step 2: Make the Gnocchi Dough
   In a medium bowl, combine the drained ricotta, beaten egg, grated Parmesan, salt, pepper, and nutmeg. Mix gently until just combined. Add the flour and, using a spatula or your hands, gently fold it in until a soft, slightly sticky dough forms. Do not overmix; this is key to keeping the gnocchi light and tender.
3. Step 3: Shape the Gnocchi
   Lightly flour a clean work surface. Turn the dough out onto the surface and gently knead it just 2-3 times to bring it together. Divide the dough into 4 equal portions. Roll each portion into a long rope about ¾-inch (2 cm) thick. Use a bench scraper or knife to cut the rope into ¾-inch pieces. You can leave them as is or gently roll each piece over the tines of a fork to create ridges, which are perfect for catching the sauce. Place the shaped gnocchi on a lightly floured baking sheet.
4. Step 4: Cook the Gnocchi
   Bring a large pot of salted water to a gentle boil. Working in batches to avoid overcrowding the pot, carefully drop the gnocchi into the water. They will sink to the bottom at first. Once they float to the surface (about 2-3 minutes), let them cook for another 30 seconds, then remove them with a slotted spoon.
5. Step 5: Prepare the Sauce and Finish
   While the gnocchi are cooking, start the sauce. In a large skillet over medium heat, melt the butter. Once melted, add the sage leaves and chopped walnuts. Continue to cook, swirling the pan occasionally, until the butter turns a golden-brown color and smells nutty (about 3-5 minutes). Watch it carefully, as it can burn quickly.
6. Step 6: Assemble and Serve
   Using a slotted spoon, transfer the cooked gnocchi directly from the pot into the skillet with the brown butter sauce. Gently toss to coat everything. Remove from the heat and stir in the fresh lemon zest. Divide the gnocchi among serving plates. Top with extra shaved Parmesan and a sprinkle of flaky sea salt. Serve immediately and prepare for compliments.

This dish is more than just a meal; it's a statement. It proves that elegance doesn't require complexity, only quality ingredients and thoughtful execution. So, gather your tools, embrace the process, and reinvent Italian elegance in your own kitchen. Buon appetito!