Recipe courtesy of David Rocco

Ricotta and Grana Padano Gnocchi

Save Recipe
  • Level: Intermediate
  • Total: 32 min
  • Prep: 30 min
  • Cook: 2 min
  • Yield: 4 servings
Share This Recipe

Ingredients

16 ounces ricotta cheese

9 ounces grated Grana Padano or Parmigiano Reggiano cheese

Flour, for binding and dusting

4 tablespoons unsalted butter

Fresh sage leaves

Directions

  1. Place the soft ricotta cheese and Grana Padano or Parmigiano cheese in a large bowl and mix by folding the ingredients together. Add a small amount of flour (1/4 to 1/2 cup) to bind the dough and absorb the excess moisture.
  2. Knead the dough on a lightly-floured work surface. It is important not to add too much flour because the gnocchi may get heavy.
  3. Take a large piece of dough, and roll it out into thin logs, approximately 3/4-inch thick. Cut each log into 1/2-inch wide cubes. Make ridges on each gnocchi by using the back of a fork in a rolling action. The imprints will trap the sauce on the surface of the gnocchi. Continue until all the dough is used.
  4. Place the gnocchi on a tray in a single layer underneath a cloth to prevent them from drying out. The gnocchi may be set in the refrigerator or freezer, until they're needed.
  5. To cook the gnocchi: Add the gnocchi to a pot of boiling salted water for about a minute, or until they float to the surface.
  6. The make the sauce: Melt the butter in a saucepan and add the fresh sage leaves. Drain the gnocchi and add them directly to the saucepan. Cook with the sauce about 30 seconds.
Ricotta Gnocchi with Sage and Brown Butter
PREMIUM
13m Easy 99%
CLASS
Potato Gnocchi
PREMIUM
Dana Beninati

Potato Gnocchi

34m Intermediate 99%
CLASS
Classic Potato Gnocchi
PREMIUM
11m Intermediate 93%
CLASS
Homemade Ricotta
PREMIUM
Nancy Silverton

Homemade Ricotta

3m Easy 90%
CLASS