Recipe - Potato & Ricotta Gnocchi with Sage Butter
A wonderful gnocchi recipe that's really simple to make at home (and doesn't require any fancy equipment). The ricotta in the dough keeps the little potato dumplings wonderfully delicate and pillowy, and lends a creamy, salty flavour. Serve with your favourite pasta sauce, pesto or a simple sage butter.
Serves 4 people
400g potato, peeled and cut into 2.5cm cubes
125g ricotta, drained
50g finely grated hard cheese, plus extra to serve
A pinch of grated nutmeg
1 egg, lightly beaten
200g plain or pasta (tipo '00) flour, plus extra to dust
2 tbsp salted butter
A small handful of fresh sage or rosemary leaves
In a saucepan, boil the potato until soft. Leave to drain in a colander until dry. Mash the potatoes to a smooth purée.
In a bowl, mix the potato, ricotta, grated nutmeg, hard cheese and egg and season generously. Stir well to combine, then add the flour and use a wooden spoon to mix to a soft dough, taking care not to overmix.
Turn out the dough onto a floured surface and cut into 4. Roll each piece into a 1.5cm wide log. Cut the log into 2cm pieces using a floured knife then roll each piece into a ball.
Bring a large pan of salted water to the boil. Tip in the gnocchi and cook for 1-2 mins, until they rise to the surface. Remove with a slotted spoon.
Before serving, heat the butter and the oil in a large frying pan. Add the herb leaves and fry for 1-2 minutes until crispy. Remove with a slotted spoon. Fry the gnocchi in the same pan for 1-2 mins, until the gnocchi are golden.
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