Ricotta Gnocchi with Browned Butter & Sage

For the full experience, make this recipe with the Drop Recipes app.

recipe by Tenina Holder https://bit.ly/TheWeekendTable

  • Time icon
    Total Time
    3hrs 20mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    779

I love Browned Butter. I could seriously eat it in anything. It is just so delicious as a topping with these light fluffy pillows of carby goodness.

Inspired by: https://tenina.com/recipes/ricotta-gnocchi-with-browned-butter-sage

recipe updated Jan 24, 2022

Ingredients

  • Parmesan cheese icon
    Parmesan cheese
    80 g
  • Feta cheese icon
    Feta cheese
    100 g
  • Ricotta cheese icon
    Ricotta cheese
    300 g
  • Fresh basil leaves icon
    Fresh basil leaves
    4
  • Pink himalayan salt flakes icon
    Pink himalayan salt flakes
    as needed
  • Bread flour icon
    Bread flour
    80 g
  • Water icon
    Water
    as needed
  • Butter icon
    Butter
    250 g
  • Fresh sage icon
    Fresh sage
    as needed

Tools

  • kCook icon Oven
  • kCook icon Stove
  • kCook icon TM5
  • kCook icon Serving plate
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Medium bowl
  • kCook icon Frying pan
  • kCook icon Tm5 bowl
  • kCook icon Large saucepan

Step preview

  1. Add parmesan cheese to the TM5 bowl
  2. Blitz with MC in place - 15 sec, speed 10
  3. Then add feta cheese, ricotta cheese, fresh basil leaves and pink Himalayan salt flakes to the TM5 bowl
  4. Blend with MC in place - 20 sec, speed 6
  5. Then add bread flour to the TM5 bowl
  6. Knead - approx 20 sec, dough
  7. Remove from Thermomix bowl
  8. Place into the fridge, covered for 1-2 hours
  9. Line a clean baking sheet with kitchen towel
  10. Flour lightly
  11. Pre heat oven to 160 C
  12. Add water and pink Himalayan salt flakes to a clean large saucepan
  13. Bring a large pot of water to the boil while you make the gnocchi
  14. Use approximately 2 tsp of the dough per gnocchi.Form into rough oval shapes
  15. Use approximately 2 tsp of the dough per gnocchi.Form into rough oval shapes
  16. Drop 3 or 5 gnocchi at a time into the boiling water, removing when they float to the surface with a slotted spoon
  17. Keep hot in a preheated oven
  18. To make the sauce, place ½ the butter into a large flat frypan
  19. Cook on a medium high heat (Induction 10) until there is a rolling boil. It will spit a little
  20. Place the sage leaves into it and cook them until crispy
  21. Working quickly, add some of the gnocchi to the butter and cook until golden
  22. Transfer content of frying pan to serving plate
  23. Place onto serving plate, drizzle with plenty of butter and finish with the crispy sage leaves and additional finely grated parmesan
Open in app

Download the free Drop Recipes app to follow this recipe step by step in your kitchen.

Find out more Open in app