Gnocchi Al Limone E Ricotta Con Salsa Al Burro E Salvia (lemon Ricotta Gnocchi With Sage Butter Sauce)
Gnocchi al Limone e Ricotta con Salsa al Burro e Salvia is a classic dish from Mantuan cuisine, featuring delicate potato dumplings flavored with lemon and ricotta, served with a rich butter and sage sauce.
Ingredients
- 1 pound russet potatoes, baked and mashed
- 1 cup ricotta cheese
- 1 egg, lightly beaten
- 1/2 cup grated Parmesan cheese
- 1 lemon, zested
- 1 1/2 cups all-purpose flour
- 6 tablespoons unsalted butter
- 12 fresh sage leaves
- Salt and pepper to taste
Instructions
- In a large bowl, combine the mashed potatoes, ricotta, egg, Parmesan, lemon zest, and flour. Mix until a dough forms.
- Divide the dough into 4 equal parts. On a floured surface, roll each part into a long rope, about 1 inch thick. Cut the ropes into 1-inch pieces.
- Bring a large pot of salted water to a boil. Cook the gnocchi in batches for 2-3 minutes, or until they float to the surface. Remove with a slotted spoon and set aside.
- In a large skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter begins to brown and the sage is crispy, about 3 minutes.
- Add the cooked gnocchi to the skillet and toss to coat with the sage butter. Season with salt and pepper.
- Serve the gnocchi al limone e ricotta with a sprinkle of Parmesan cheese and additional lemon zest, if desired.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 5 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 400 per serving
- Carbohydrates
- 45g
- Protein
- 12g
- Fat
- 18g
Supplies
Large mixing bowl Rolling pin Slotted spoon Large pot Skillet
Tools
Stovetop
Serving suggestions
Serve the gnocchi with a side of mixed green salad and a glass of white wine.
Tips & tricks
For a lighter version, you can use whole wheat flour instead of all-purpose flour for the gnocchi dough.
Cost
$15