Ricotta and Black Pepper Gnocchi with Sage and Brown Butter
Pasta and Pizza • European
Description
Ricotta and Black Pepper Gnocchi with Sage and Brown Butter
Ingredients
- Ricotta cheese 20 oz
- Grated Pecorino Pepato Cheese 0 oz
- Salt to taste
- Ground Black Pepper to taste
- Semolina 4 cups
- Butter 6 tablespoons
- Chopped Sage Leaves 15 pieces
Step-by-Step Guide
Step 1
Place 3 layers of paper towels or 1 clean kitchen towel on a large plate. Next, transfer the ricotta directly onto the towels and spread it evenly across the surface with a silicone spatula. Cover the cheese with an additional 3 layers of towels or 1 clean kitchen towel and, pressing down firmly with your palms, squeeze out the excess moisture. Remove the top towels.
Step 2
Transfer the ricotta to a large bowl, add the Parmesan, and generously sprinkle with black pepper. Then gently mix the mixture with a silicone spatula and season with salt. Spread a thin layer of cheese onto a plate and place it in the freezer for 15 minutes.
Step 3
Meanwhile, pour half of the semolina into a large bowl and the other half into a baking dish measuring 24*30 cm. Once the ricotta has cooled, transfer it to the large bowl and use an ice cream scoop to form small balls. Roll the balls in semolina and place them in the baking dish.
Step 4
Repeat the same process with the remaining cheese. You should have 16-20 gnocchi. Cover the dish with plastic wrap and place it in the refrigerator for 1-3 days, turning the gnocchi once a day. Once a crust forms, the gnocchi can be frozen. Transfer them to a plate and place in the freezer for 1 hour. In the freezer, the gnocchi can be stored for up to 2 months. Before serving, allow the gnocchi to thaw in the refrigerator under plastic wrap for 12 hours.
Step 5
In a medium saucepan over medium heat, melt 2 tablespoons of butter until it foams and turns brown. Then add the sage leaves, lightly salt, and continue cooking the leaves for 2 minutes until they become crispy. Using tongs, transfer the leaves to a paper towel. Reserve the brown butter for later use.
Step 6
Bring well-salted water to a boil in a large pot and transfer the gnocchi into the boiling water for 3 minutes, stirring gently. Using a slotted spoon, transfer the gnocchi to the pan with the butter, ensuring that enough pasta water gets into the pan.
Step 7
Place the pan over high heat and shake it occasionally for 1 minute until the water and butter combine into a creamy sauce. Season with salt to taste.
Step 8
Transfer the gnocchi with the butter sauce to a warm serving dish or individual plates, garnish with sage leaves on top, and drizzle with brown butter. Sprinkle with Parmesan, black pepper, and serve.
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