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Ricotta Gnocchi with Brown Butter & Sage Sauce
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins

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
  1. 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). 

  2. Divide into 10 balls. Coat 2 baking sheets with flour and roll out balls into 5, ½” thick ropes on each sheet. 

  3. Chill well and cut into 1” pieces. 

  4. 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. 

  5. Toss gnocchi in sauce to coat and serve immediately.

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