Italian Ricotta Gnocchi with Sage Butter Sauce and Pine Nuts
Soft ricotta dumplings adorned with a fragrant sage butter sauce and toasted pine nuts offer a delightful taste that’s Italian comfort food at its finest.
Preparation
Get these tasks done before you start cooking.
Preparing the Ricotta Gnocchi
- 1
Combine Ingredients
In a large bowl, combine drained ricotta, Parmesan, flour, eggs, salt, and nutmeg until smooth.
- 2
Shape the Gnocchi Dough
Roll the dough into a log on a floured surface, and cut into 1-inch pieces.
- 3
Form the Gnocchi
Shape each piece into a small pillow and place on a floured tray.
Toasting the Pine Nuts
- 1
Toast Pine Nuts
In a dry skillet, toast pine nuts over medium heat until golden, stirring frequently.
- 2
Cool Pine Nuts
Remove from heat and set aside to cool.
- 3
Prevent Burning
Be careful not to burn them; they cook quickly.
How to Make Italian Ricotta Gnocchi with Sage Butter Sauce and Pine Nuts
Total time: 2 h · Yields 4 servings
- 1
Boiling the Gnocchi
Boil a large pot of salted water, add gnocchi, and cook until they float.
- 2
Making the Sage Butter Sauce
In a separate pan, melt butter and fry sage leaves until crispy.
- 3
Combining Ingredients
Toss cooked gnocchi in the sage butter sauce along with toasted pine nuts.
Chef's Tips
Further reading
Frequently asked questions
How long can I store leftovers?
Store leftover gnocchi in an airtight container in the fridge for up to 3 days.
Can I freeze the gnocchi?
Yes, freeze uncooked gnocchi in a single layer on a sheet until firm, then transfer to a freezer bag for up to 2 months.
Can I make this ahead?
Yes, you can prepare and freeze the gnocchi, then cook them from frozen directly in boiling water when ready to serve.
What are substitutions for ricotta?
You can substitute ricotta with cottage cheese, but the texture will vary slightly.
How can I make this dish gluten-free?
Use a gluten-free flour blend in place of all-purpose flour.
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