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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.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins

Ingredients

Gnocchi

  • 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

    Instructions

    • 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.

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