Potato & Ricotta Gnocchi with Sage Butter

Create this simple and delicious gnocchi that requires no fancy machinery and simple ingredients.

Potato & Ricotta Gnocchi with Sage Butter
25 mins preparation, 5 mins cooking time
Serves 4

A wonderful and easy to make gnocchi recipe that everyone can enjoy - created by Head Chef Beth Thomas for Elysia Catering.

Italian , Easy , Potato , Dinner

Ingredients

400g potato, peeled and cut into 2.5cm cubes
125g ricotta, drained
50g finely grated hard cheese, plus extra to serve
A pinch of grated nutmeg
1 egg, lightly beaten
200g plain or pasta flour, plus extra to dust
2 tbsp salted butter
A small handful of fresh sage or rosemary leaves

Method

1

In a saucepan, boil the potato until soft. Leave to drain in a colander until dry. Mash the potatoes to a smooth purée.

2

In a bowl, mix the potato, ricotta, grated nutmeg, hard cheese and egg and season generously. Stir well to combine, then add the flour and use a wooden spoon to mix to a soft dough, taking care not to overmix.

3

Turn out the dough onto a floured surface and cut into 4. Roll each piece into a 1.5cm wide log. Cut the log into 2cm pieces using a floured knife then roll each piece into a ball.

4

Bring a large pan of salted water to the boil. Tip in the gnocchi and cook for 1-2 mins, until they rise to the surface. Remove with a slotted spoon.

5

Before serving, heat the butter and the oil in a large frying pan. Add the herb leaves and fry for 1-2 minutes until crispy. Remove with a slotted spoon. Fry the gnocchi in the same pan for 1-2 mins, until the gnocchi are golden.

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