Ricotta Gnocchi
Light and fluffy homemade gnocchi made with ricotta cheese, eggs, and Parmigiano-Reggiano, served in a rosemary-infused brown butter sauce. This elegant Italian dish offers a delicate alternative to traditional potato gnocchi.
Ingredients
- •2 cups whole-milk ricotta
- •2 large eggs
- •1½ cups Parmigiano-Reggiano
- •¼ teaspoon grated nutmeg
- •1¼ cups all-purpose flour
- •½ stick unsalted butter
- •1 sprig rosemary
Cooking Instructions
- 1.
Stir together ricotta, eggs, 1 cup cheese, nutmeg, and 1/4 teaspoon each of salt and pepper. Add flour, stirring to form a soft, wet dough.
5 min
- 2.
Shape dough on a well-floured surface with lightly floured hands into 2 (1-inch-thick) ropes. Cut crosswise into 1-inch pieces with a lightly floured knife. Put in 1 layer on a lightly floured parchment-lined baking sheet.
15 min
- 3.
Cook gnocchi in 2 batches in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water), adding a few at a time to pot and stirring occasionally, until cooked through (cut one in half to check), 3 to 4 minutes per batch. Lift out with a slotted spoon and drain in colander.
10 min
- 4.
Meanwhile, cook butter with rosemary in a 12-inch heavy skillet over medium-low heat until golden brown, about 5 minutes.
5 min
- 5.
Toss gnocchi with brown butter in skillet and sprinkle with remaining 1/2 cup cheese. Season with salt.
3 min
