Lemon Ricotta Gnocchi with Garlic Butter and Crispy Sage
Have you ever wanted to elevate your pasta game with something light and refreshing? This Lemon Ricotta Gnocchi with Garlic Butter is just what you need. The delicate flavor of ricotta combined with zesty lemon creates a delightful dish that sings of summer. Plus, the buttery garlic sauce and crispy sage add a beautiful depth of flavor that will have everyone coming back for seconds. Perfect for a casual dinner or a special occasion, this gnocchi recipe is a wonderful way to impress your guests.
Ingredients
- 1 cup ricotta cheese, drained
- 1 large egg
- 1 cup all-purpose flour, plus more for dusting
- Zest of 1 lemon
- Salt and pepper to taste
- 4 tablespoons unsalted butter
- 3 cloves garlic, minced
- 10 fresh sage leaves
- Grated Parmesan cheese for serving
Instructions
- Make the Dough: In a large bowl, combine the ricotta cheese, egg, lemon zest, salt, and pepper. Gradually mix in the flour until a soft dough forms. Be careful not to overmix.
- Shape the Gnocchi: On a floured surface, divide the dough into four pieces. Roll each piece into a long rope about 1/2 inch thick, then cut into 1-inch pieces. Use a fork to create ridges on each piece, if desired.
- Cook the Gnocchi: Bring a large pot of salted water to a boil. Gently drop the gnocchi into the boiling water. Once they float to the surface (about 2-4 minutes), they are done. Remove with a slotted spoon and set aside.
- Make the Garlic Butter: In a large skillet, melt the butter over medium heat. Add the minced garlic and sage leaves, cooking until the garlic is fragrant and the sage is crispy (about 2-3 minutes).
- Combine: Carefully add the cooked gnocchi to the skillet and toss gently to coat in the garlic butter. Cook for an additional minute to warm through.
- Serve: Plate the gnocchi, drizzling with any remaining garlic butter and topped with grated Parmesan cheese.
Cook’s tips
- Drain the ricotta well to prevent a wet dough; you can even wrap it in cheesecloth and squeeze out excess moisture.
- Don't overwork the dough; mix just until it comes together, or the gnocchi will be tough.
- Use a fork to create ridges on the gnocchi; this helps the sauce cling to each piece.
- Cook the gnocchi in batches to avoid overcrowding the pot, and remove them as soon as they float to the surface.
- For extra flavor, add a pinch of red pepper flakes to the garlic butter.
Substitutions
- Use gluten-free all-purpose flour blend instead of regular flour for a gluten-free version.
- Substitute vegan butter and a flax egg (1 tbsp ground flaxseed + 3 tbsp water) for a dairy-free/vegan option.
- Swap the sage for fresh thyme or rosemary if you prefer a different herb.
- Use a mix of Parmesan and Pecorino Romano for a sharper cheese flavor.
Storage & reheating
Store leftover gnocchi in an airtight container in the refrigerator for up to 3 days. To reheat, gently sauté in a skillet with a little butter or oil over medium heat until warmed through.
Frequently asked questions
Can I make the gnocchi dough ahead of time?
Yes, you can prepare the dough, shape the gnocchi, and place them on a floured baking sheet. Cover and refrigerate for up to 24 hours before cooking.
Why did my gnocchi turn out gummy?
Gummy gnocchi usually result from overmixing the dough or using too much flour. Mix only until the dough comes together, and handle it gently.
Can I freeze the uncooked gnocchi?
Absolutely. Place the shaped gnocchi on a baking sheet in a single layer and freeze until solid, then transfer to a freezer bag. Cook directly from frozen, adding a minute or two to the boiling time.
What can I serve with this gnocchi?
A simple side salad or steamed vegetables like asparagus or broccoli would complement the dish nicely. A crusty bread is also great for sopping up the garlic butter.
