Ricotta Gnocchi with Brown Butter & Sage Sauce
Want to do something different with leftover mashed potatoes? Turn them into this amazing gnocchi and bring the kids in the kitchen for the fun. Making gnocchi is a great winter afternoon project that turns into a hearty, rustic family dinner.
- 2 cups leftover mashed potatoes
- 1 cup ricotta cheese
- 1 cup flour plus additional for dusting work surface
- 2 egg yolks
- 2 tsp minced sage
- pinch nutmeg
Brown Butter & Sage Sauce
- 6 TB butter
- 2 TB minced sage
- 1 tsp lemon juice
- 1/8 tsp salt
Optional garnish: fresh grated Parmesan cheese
- Combine all gnocchi ingredients in a large bowl or kitchen-aid until a dough forms (you may need to add more flour depending on the thickness of your mashed potatoes).
- Divide into 10 balls. Coat 2 baking sheets with flour and roll out balls into 5, ½” thick ropes on each sheet.
- Chill well and cut into 1” pieces.
- Cook in batches in boiling salted water until gnocchi float; using a slotted spoon to remove. When all gnocchi are cooked, heat butter in a large sauté pan over medium heat until edges brown and butter smells nutty. Remove from heat and stir in sage, lemon juice, and salt.
- Toss gnocchi in sauce to coat and serve immediately.