Ricotta gnocchi with sage butter

Name: Ricotta gnocchi with sage butter
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2 servings
Ingredients: 250g ricotta; 100g plain flour; 1 organic egg; 40g butter; 1 bunch of sage; 1 pinch of salt

Ricotta gnocchi with sage butter. Airy little dough pillows for a meat-free dinner, with protein from the ricotta.

At a glance

Serves 2
Prep time: 20 min
Cooking time: 10 min
Total time: 30 min
Calories: 490 kcal per serving
Protein: 18 g
Fat: 28 g
Carbs: 38 g

Ingredients

250g ricotta
100g plain flour
1 organic egg
40g butter
1 bunch of sage
1 pinch of salt

Method

You’ll need: frying pan · saucepan · chopping board · knife · sieve

Put the ricotta in a fine sieve and press it lightly with a spoon so the whey drains off.
Quickly knead the ricotta, egg and plain flour into a soft dough that isn't sticky.
Shape the dough into ropes, cut them into 2 cm pieces and press a pattern into each with a fork.
Cook the gnocchi in plenty of salted water until they float to the top, then lift them out.
Melt the butter in a frying pan, let the sage leaves crisp up in it and briefly toss the gnocchi in the butter.

Good to know

Gnocchi don't have to be made from potatoes. The Italian ricotta version is often much softer and quicker to make.

Swaps

Sage → rosemary (rosemary gives the butter a slightly stronger, more resinous flavour than soft sage).

Cooking tips

Only knead the dough for as long as you need to. Long kneading makes the gluten tough and the gnocchi hard.

Storage

Raw gnocchi freeze beautifully. Then simply drop them straight from frozen into boiling salted water.