Pillowy, hand-cut ricotta gnocchi finished with a sweet, nutty brown butter and crisp sage, layered over a bright, lightly reduced cherry-tomato sauce and sprinkled with Parmigiano for a creamy, aromatic bite.
Cloud-Soft Ricotta Gnocchi with Brown-Butter Sage & Bright Cherry Tomatoes
Pillowy hand-cut ricotta gnocchi get a nutty brown-butter finish and a bright, lightly reduced cherry-tomato sauce—simple technique, restaurant-style results.
These gnocchi are all about contrast: featherlight ricotta pillows that give way to a sweet, nutty kiss of brown butter and the crunch of crisped sage. A quick cherry-tomato reduction—smashed as it cooks and brightened with lemon zest and a squeeze of juice—keeps the dish lively so each bite feels rich but never heavy.
The method is forgiving and refreshingly hands-on. Drain whole-milk ricotta so the dough isn’t watery, fold in egg, Parmigiano and just enough flour until a soft, slightly tacky dough forms—resist the urge to overwork it. Rolling into thin logs and cutting by hand produces tender pieces with just the right give; they cook in minutes and practically float to the surface once done.
Finish the gnocchi in nutty brown butter so they pick up golden edges and the sage leaves go crisp and fragrant. Serve them layered over the tomato reduction and showered with extra Parmigiano for a creamy, aromatic counterpoint. The sauce can be made ahead and the gnocchi shaped and chilled on a floured tray, so plating up feels delightfully effortless on weeknights or when you want a small, elegant dinner.
Ingredients
How to Make Hand-Cut Brown Butter Sage Ricotta Gnocchi
- Line a fine-mesh sieve with cheesecloth or paper towel and set the 16 oz ricotta in it to drain over a bowl for 20–30 minutes so the dough won’t be watery.
- Combine drained ricotta, 1 large egg, 1/2 cup grated Parmigiano-Reggiano, 1.5 tsp kosher salt, 1/2 tsp black pepper, and 1/8 tsp nutmeg in a bowl and stir until smooth; fold in 1 1/2 cups all-purpose flour a little at a time until a soft, slightly tacky dough forms—don’t overwork.
- Turn the dough onto a lightly floured surface, divide into 4 pieces, roll each into a 3/4-inch log, and using a bench scraper or knife hand-cut 1-inch pieces; dust lightly with flour and keep on a floured tray while you bring a large pot of salted water to a boil.
- Make the tomato layer: heat 1 tbsp olive oil in a skillet over medium heat, add 2 smashed garlic cloves and 12 oz cherry tomatoes, season with a pinch of salt, gently smash the tomatoes as they soften and simmer until thickened, about 8–10 minutes; finish with 1/2 tsp lemon zest and a squeeze of 1/2 lemon.
- Prepare the brown butter sage: in a separate skillet melt 6 tbsp unsalted butter over medium heat, cook until it foams and turns nut-brown with a toasted aroma (3–4 minutes), add 20 sage leaves and fry until crisp, then remove from heat and stir in 1/2 tbsp lemon juice to brighten.
- Cook the gnocchi in the boiling salted water in batches; when they rise to the surface, cook another 30–45 seconds, then scoop them with a slotted spoon into the skillet with the tomato layer along with 1/2 cup reserved pasta water to loosen and gently toss to coat.
- To plate, spread a spoonful of the tomato layer on each warmed plate, arrange 8–10 gnocchi per person on top, spoon hot brown butter and crisp sage over the gnocchi, then grate additional Parmigiano-Reggiano over each serving.
- Finish each plate with a few flakes of coarse sea salt, a crack of black pepper, a small lemon zest shower, and serve immediately so the gnocchi stay tender and the sage stays crisp.
Recipe Card
Hand-Cut Brown Butter Sage Ricotta Gnocchi
Pillowy, hand-cut ricotta gnocchi finished with a sweet, nutty brown butter and crisp sage, layered over a bright, lightly reduced cherry-tomato sauce and sprinkled with Parmigiano for a creamy, aromatic bite.
- Prep
- 35 min
- Cook
- 20 min
- Servings
- 4
Ingredients
Instructions
- Line a fine-mesh sieve with cheesecloth or paper towel and set the 16 oz ricotta in it to drain over a bowl for 20–30 minutes so the dough won’t be watery.
- Combine drained ricotta, 1 large egg, 1/2 cup grated Parmigiano-Reggiano, 1.5 tsp kosher salt, 1/2 tsp black pepper, and 1/8 tsp nutmeg in a bowl and stir until smooth; fold in 1 1/2 cups all-purpose flour a little at a time until a soft, slightly tacky dough forms—don’t overwork.
- Turn the dough onto a lightly floured surface, divide into 4 pieces, roll each into a 3/4-inch log, and using a bench scraper or knife hand-cut 1-inch pieces; dust lightly with flour and keep on a floured tray while you bring a large pot of salted water to a boil.
- Make the tomato layer: heat 1 tbsp olive oil in a skillet over medium heat, add 2 smashed garlic cloves and 12 oz cherry tomatoes, season with a pinch of salt, gently smash the tomatoes as they soften and simmer until thickened, about 8–10 minutes; finish with 1/2 tsp lemon zest and a squeeze of 1/2 lemon.
- Prepare the brown butter sage: in a separate skillet melt 6 tbsp unsalted butter over medium heat, cook until it foams and turns nut-brown with a toasted aroma (3–4 minutes), add 20 sage leaves and fry until crisp, then remove from heat and stir in 1/2 tbsp lemon juice to brighten.
- Cook the gnocchi in the boiling salted water in batches; when they rise to the surface, cook another 30–45 seconds, then scoop them with a slotted spoon into the skillet with the tomato layer along with 1/2 cup reserved pasta water to loosen and gently toss to coat.
- To plate, spread a spoonful of the tomato layer on each warmed plate, arrange 8–10 gnocchi per person on top, spoon hot brown butter and crisp sage over the gnocchi, then grate additional Parmigiano-Reggiano over each serving.
- Finish each plate with a few flakes of coarse sea salt, a crack of black pepper, a small lemon zest shower, and serve immediately so the gnocchi stay tender and the sage stays crisp.
Nutrition
- Carbohydrates
- 46
- Saturated Fat
- 23
- Sodium
- 1000
- Fiber
- 2.3
- Unsaturated Fat
- 23
- Protein
- 24
- Fat
- 46
- Cholesterol
- 155
- Trans Fat
- 0.3
- Calories
- 676
- Sugar
- 4