• Beth Thomas

Recipe - 15 Minute Ricotta Gnocchi With Crispy Sage Butter

Our quick and easy gnocchi recipe will have a delicious dinner on the table in under 15 minutes.





Serves 2 people


Ingredients 190g ricotta (drained in a sieve lined with paper towel) 40g finely grated hard cheese, plus extra to serve (Parmesan or pecorino work well) a pinch of grated nutmeg (optional) 1/4 tsp salt 1/4 tsp pepper 1 egg, lightly beaten 70g plain flour (or ‘00 pasta flour if you have it), keep extra handy for dusting 1 tbsp butter A sprig of fresh sage or rosemary leaves


  1. Bring a large saucepan of water to the boil, add salt and leave to simmer while you make the gnocchi. Transfer the ricotta to a large bowl. (If it sticks to the paper towels, just use a rubber spatula to scrape it off.)

  2. In a mixing bowl, mix ricotta, flour, cheese (reserving some for garnish), salt and pepper and nutmeg and stir until evenly combined (The dough will be a bit moist and maybe a bit sticky, but it should be holding together well. If it feels too wet, just add in another few tablespoons of flour).

  3. Shape the dough into a round disk then tip onto a floured work surface. Using your hands, tear walnut sized pieces of dough and roll into balls. Lightly dust the gnocchi with flour once more and give them a quick toss so that they are all lightly coated with flour. (This will help prevent them from sticking together.)

  4. Gently drop the gnocchi into the boiling water and cook until they rise to the surface, this will take around 2-3 minutes. Drain in a colander while you prepare the butter.

  5. Melt the butter in a frying pan then add the sage. Cook until the butter is golden and the sage aromatic. Tip in the drained gnocchi and fry for a few moments before serving in bowls with the remaining cheese on top.

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