Ricotta Gnocchi

Ricotta Gnocchi

Ricotta Gnocchi width=

Ricotta Gnocchi
Recipe by Shaye Elliott. Homemade pasta is simpler to accomplish than you might think! But oftentimes in Italian cooking, ...simplicity is best. These pillowy einkorn gnocchi will melt in your mouth, made with fresh ricotta cheese and served in a quick (but delicious) browned butter sage sauce.

Ricotta Einkorn Gnocchi

Ingredients

For the Gnocchi

  • 300 grams (2 ½ cups) Jovial All-Purpose Einkorn Flour
  • 1 pound fresh ricotta, drained of any excess liquid (overnight is best)
  • 2 eggs
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon freshly grated nutmeg
  • Splash of grappa, optional 

For the Browned Butter and Sage Sauce

  • 8 tablespoons butter
  • 24 fresh sage leaves
  • Grated Parmigiano Reggiano, for serving 

Instructions

  1. In a bowl, combine the flour, ricotta, eggs, salt, pepper, nutmeg, and grappa. Use a fork to combine the mixture very well until fully incorporated and you have a smooth dough. If needed, you can knead the dough slightly in the bowl with floured hands to ensure the dough gets well mixed and becomes smooth.
  2. Transfer the dough to a generously floured work surface. Divide the dough into quarters.
  3. Working with one quarter at a time, use your hands to roll the dough into a long rope until it’s ½” thick. Use a knife to cut the rope into ½” pieces. Working with one piece at a time, roll the dough piece up the back of fork tines, which will create small ridges on one side of the gnocchi, while your pointer finger will create a small indent on the opposite side. Continue to roll each gnocchi up the fork and place in a single layer on a floured, linen towel.
  4. Repeat with the remaining quarters of dough, always ensuring to use lots of flour for manageability.
  5. Once all the gnocchi have been cut and rolled, bring a pot of salted water to a low boil over high heat. When it’s at a low boil, transfer the gnocchi into the water. Continue to boil the gnocchi until it floats, indicating it is done. This will only take about 3-4 minutes.  
  6. While the gnocchi boil, heat the butter in a skillet over medium-high heat. When it begins to brown slightly, add in the sage leaves, and allow them to sizzle in the butter for 2 minutes. Turn the heat off and set the sauce aside. 
  7. Transfer the cooked gnocchi to a bowl. Drizzle over the browned butter and sage sauce. Sprinkle the gnocchi generously with grated Parmigiano Reggiano and season to taste with salt and pepper. 
  8. Serve the gnocchi warm with additional Parmigiano Reggiano, if desired.