How to make it

  • Note: We recommend using Calabro whole-milk ricotta, although other brands and part-skim cheese will work in this recipe. When rolling the gnocchi, use just enough flour to keep the dough from sticking to your hands and work surface; using too much flour will result in tough gnocchi. The gnocchi can be rolled, cut, and refrigerated for up to 24 hours. To freeze the uncooked gnocchi, place the baking sheet in the freezer until the gnocchi are firm (about 1 hour), then transfer them to a zipper-lock bag and store them for up to 1 month. Thaw frozen gnocchi overnight in the refrigerator or at room temperature for 1 hour before cooking as directed. To prevent the gnocchi from cooling too quickly, warm a serving platter or serving bowls in a 200-degree oven. If you prefer, replace the browned butter sauce with Tomato-Cream Sauce, Porcini Cream Sauce, or 1/2 cup Pesto.
  • 1. FOR THE GNOCCHI: Line fine-mesh strainer set over deep container or bowl with 3 paper coffee filters or triple layer of paper towels. Place ricotta in lined strainer, cover, and refrigerate for 1 hour. Adjust oven rack to middle position and heat oven to 300 degrees.
  • 2. Meanwhile, process bread in food processor until finely ground, about 10 seconds. Spread crumbs on rimmed baking sheet and bake until dry and just beginning to turn golden, about 10 minutes, stirring once during baking time. Let cool to room temperature. (You should have about 1/2 cup crumbs.)
  • 3. Transfer drained ricotta to food processor and pulse until curds break down into fine, grainy consistency, about eight 1-second pulses. Using rubber spatula, combine ricotta, egg, basil, parsley, 1/2 teaspoon salt, and pepper in large bowl. Add flour, Parmesan, and bread crumbs; stir until well combined. Refrigerate dough for 15 minutes. Check texture of dough (see photos below) and add more flour if needed.
  • 4. Lightly dust work surface with flour. With floured hands, roll lemon-sized piece of dough into 3/4-inch-thick rope, rolling from center of dough outward. Cut rope into 3/4-inch-long pieces and transfer to parchment paper-lined rimmed baking sheet. Repeat with remaining dough, dusting work surface with flour as needed.
  • 5. FOR THE SAUCE: Melt butter in 12-inch skillet over medium-high heat, swirling occasionally, until butter is browned and releases nutty aroma, about 1 1/2 minutes. Off heat, add shallot and sage, stirring until shallot is fragrant, about 1 minute. Stir in lemon juice and salt; cover to keep warm.
  • 6. TO COOK GNOCCHI: Bring 4 quarts water to boil in large pot or Dutch oven over high heat. Add 1 tablespoon salt. Reduce heat so water is simmering, then gently drop half of gnocchi into water and cook until all pieces float to surface. Continue to simmer until gnocchi are cooked through, about 2 minutes longer, adjusting heat to maintain gentle simmer. Using slotted spoon, scoop gnocchi from water, allowing excess water to drain from spoon; transfer gnocchi to skillet with sauce and cover to keep warm. Repeat cooking process with remaining gnocchi. Using rubber spatula, gently toss gnocchi with sauce until uniformly coated. Divide among warmed bowls or serving platter and serve immediately.
  • Note: Proper Dough Consistency Gnocchi dough should be moist and slightly tacky to the touch. When the proper consistency is achieved, a few crumbs should stick to your finger (left). If the dough is too wet and a lot of crumbs stick to your finger (right), stir in additional flour, 1 tablespoon at a time.
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