Gnocchi are the famous Italian dumplings that can be made from potato or semolina, or in this case - ricotta. Gnocchi di Ricotta are very simple to make, and make a finished dumpling that are much lighter in texture from their potato counterpart. Great with a variety of sauces - here we've provided a recipe for a simple brown butter & sage pairing.
Gnocchi di Ricotta
Ingredients: (serves 4-6)
- 2 baskets Caputo Brothers Creamery Ricotta
- 400g All Purpose Flour
- 2 teaspoons salt
- Nutmeg for grating
- Parmigiano Reggiano cheese
Preparation:
- Combine ricotta, flour, salt, and 1/8 teaspoon of grated nutmeg. Mix together to make a dough. Let rest for 1 hour chilled if you can.
-
One cup of dough at a time, roll the dough into ropes or snakes about 3/4
inch in diameter. Using a knife or dough cutter, cut into pieces no larger than 1 inch, keeping them all floured and separate while you work. Continue until all dough is cut.
- Cook the gnocchi in salted boiling water in small batches until they float.
- Remove them and toss with your favorite sauce.
- Buon Appetito!
Burro e salvia (butter & sage)
Ingredients:
- 1 stick unsalted butter
- approximately 6 large sage leaves
- Parmigiano Reggiano cheese
Preparation:
- Heat the butter and sage in a sauté pan over medium heat until butter melts.
- Stir occasionally until the butter solids begin to brown in the pan, making “brown butter”. You will notice what looks like brown sand begin to appear and the butter will go from yellow to a browner color. Careful not to take it too far - brown butter is different than burnt butter! This brown butter will be pleasantly nutty in flavor (plus the sage).
- Once browned, take off heat and add the cooked gnocchi, toss to coat, and serve. Sprinkle with Parmigiano Reggiano cheese and enjoy!
