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.

Gnocchi Al Limone E Ricotta Con Salsa Al Burro E Salvia (lemon Ricotta Gnocchi With Sage Butter 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

  1. In a large bowl, combine the mashed potatoes, ricotta, egg, Parmesan, lemon zest, and flour. Mix until a dough forms.
  2. 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.
  3. 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.
  4. 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.
  5. Add the cooked gnocchi to the skillet and toss to coat with the sage butter. Season with salt and pepper.
  6. 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