Go Back

Ricotta Gnocchi with Gorgonzola & Sage Sauce

If you've only ever tried potato gnocchi, we encourage you to give ricotta gnocchi a try. It's lighter, higher in protein and quicker to make than the potato version. This recipe includes a creamy gorgonzola and sage sauce, but this gnocchi is equally delicious with a tomato-based sauce.
Prep Time45 minutes
Cook Time10 minutes
Course: Appetizer, Main Course
Cuisine: Italian
Keyword: cream, dinner party, gnocchi, italian, italian cuisine, italian food, slow food, vegetarian
Servings: 6 as a starter

Equipment

  • Gnocchi rolling board optional
  • Moulin (ricer)

Ingredients

Ricotta Gnocchi

  • 100 g flour
  • ½ tsp nutmeg
  • 1 pinch salt
  • 500 g fresh, full fat ricotta
  • 1 cup finely grated parmesan
  • 1 egg

Gorgonzola & Sage Sauce

  • cups cream
  • 1 TBS butter
  • 60g Gorgonzola or to taste
  • 6–8 sage leaves finely chopped
  • ¼ tsp finely grated orange zest or to taste

Instructions

To Make the Gnocchi

  • Measure the dry ingredients into a large mixing bowl.
  • Press the ricotta through a moulin (ricer) directly into the bowl. Add parmesan and mix into the flour gently with your fingertips.
  • Make a well in the centre of the mixture and crack in the egg. Mix with your fingers until dough just comes together. Tip the dough onto a lightly floured surface and knead for a few minutes until dough is smooth and elastic.
  • Break off balls of dough and use your fingertips to roll them into long sausages. Cut these into bite-size pieces. Check out our Instagram reel for how to do this.
  • Roll pieces on a gnocchi board to create ridges. This helps the sauce stick to the gnocchi. If you don't have a board, you can use a fork or skip this step.
  • Gently drop gnocchi into a large pot of well-salted boiling water. When they rise to the surface, remove them with a slotted spoon and place them on a tray or plate in a single layer until ready to use. They can be frozen at this stage.
  • When ready to use, repeat the boiling process and remove with a slotted spoon as they float to the surface and drop them directly into the sauce.

For the Gorgonzola & Sage sauce

  • Heat the cream, butter and gorgonzola in a pan until gently simmering. Sprinkle in fresh sage and top with a little orange zest. Don't go overboard, else the orange flavour will dominate the dish.
  • Taste and adjust for seasoning, add the cooked gnocchi and serve garnished with extra sage leaves if desired.

Notes

Most Parmesan is not vegetarian as it contains rennet. To make this dish vegetarian, be sure to use rennet-free parmesan.