Ricotta gnocchi with butter and sage

Name: Ricotta gnocchi with butter and sage
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 500 g ricotta; 60 g parmesan, finely grated; 1 egg; 150 g all-purpose flour; 1 pinch nutmeg; ½ tsp salt; 80 g unsalted butter; 4 g sage; 30 g parmesan, grated

Contains egg (no meat or fish)

Gnocchi di ricotta

Soft, cloud-like gnocchi made in minutes from drained ricotta, Parmigiano, egg and a little flour, served in brown butter with crisp sage.

Ricotta gnocchi with butter and sage is an Italian dumpling dish, ready in about 30 minutes and made with ricotta and all-purpose flour. It serves 4 and is rated easy to cook.

Start cooking

No licensed photograph of this dish yet.

Prep: 20 min
Cook: 10 min
Total: 30 min
Serves: 4
Level: Easy
Calories: 577

Plus 1 hour draining the ricotta.

Ingredients

4 servings

500 g Ricotta (opens in a new tab)Firm, well-drained ricotta (drain 1 hour in a sieve).Contains milk
60 g Parmesan (opens in a new tab), finely gratedContains milk
1 (50 g) Egg (opens in a new tab)Contains eggs
150 g All-purpose flour (opens in a new tab)Plus extra for dusting.Contains wheat, gluten
1 pinch (0 g) Nutmeg (opens in a new tab)
½ tsp (3 g) Salt (opens in a new tab)

To serve

80 g Unsalted butter (opens in a new tab)Contains milk
4 g Sage (opens in a new tab)About 12 leaves.
30 g Parmesan (opens in a new tab), gratedContains milk

Equipment

Method

1
Step 1
Mix the drained ricotta (opens in a new tab), Parmesan (opens in a new tab), egg (opens in a new tab), nutmeg (opens in a new tab) and salt, then fold in the flour until just combined into a soft, slightly sticky dough.
2
Step 2
On a well-floured surface, roll portions into 2 cm ropes and cut into 2 cm pieces with a floured bench scraper (opens in a new tab). Keep on a floured tray.
- 10 min
- Bench scraper (opens in a new tab)
3
Step 3
Melt the butter with the sage (opens in a new tab) over medium heat until it foams, smells nutty and turns light brown, 3–4 minutes. Take off the heat.
- 4 min
- medium heat
- Frying pan / skillet (opens in a new tab)
4
Step 4
Cook the gnocchi in batches in gently boiling salted water; they are done 1 minute after they float. Lift into the butter with a slotted spoon (opens in a new tab), add a spoonful of cooking water and swirl. Serve with Parmesan (opens in a new tab).
- 6 min
- high heat
- Stockpot / large pot (opens in a new tab)
- Slotted spoon (opens in a new tab)
How it looks · Photo: Willians Huerta on Pexels

About this dish

Origin: Italy · Origin uncertainMade in many Italian regions; no single origin is recorded.More food from Italy
Dish: Lunch · Dinner · Dumplings · Pasta · Main courses
Cooking method: Boiled, Pan-fried
Taste: creamy, buttery, nutty
Diet: Vegetarian (lacto-ovo) · No nut ingredients · High-protein
All labels
Vegetarian (lacto-ovo) · Eggetarian · Pescatarian · Flexitarian-friendly · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · High-protein
Worked out from the ingredients. How labels work
Good for: Freezer-friendly
Cook more with: Ricotta · All-purpose flour · Parmesan · Egg · Nutmeg · Unsalted butter
Techniques: Pan-frying · Boiling · Knife skills

Allergens

Contains: Milkfrom ricotta, parmesan, unsalted butter
Contains: Eggsfrom egg
Contains: Wheatfrom all-purpose flour
Contains: Glutenfrom all-purpose flour

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

577 kcal per serving

Calculated

1 serving ≈ 219 g · recipe makes 4

Where the energy comes from

Protein 16%
Carbohydrate 27%
Fat 57%

Nutrition per serving and per 100 g
Nutrient	Per serving	Per 100 g*
Energy	577 kcal	263 kcal
Protein	23.2 g	10.6 g
Carbohydrate	39.2 g	17.9 g
Net carbohydrate	37.7 g	17.2 g
Sugars	0.5 g	0.2 g
Added sugars	0 g	0 g
Fibre	1.4 g	0.6 g
Fat	36.3 g	16.5 g
Saturated fat	22 g	10 g
Trans fat	—	—
Cholesterol	166 mg	76 mg
Sodium	714 mg	326 mg
Salt equivalent	1.8 g	0.8 g

Vitamins & minerals per serving

Potassium: 368 mg
Calcium: 558 mg
Iron: 2.6 mg
Magnesium: 49 mg
Vitamin A (RAE): 356 µg
Vitamin C: 0 mg
Vitamin D: 0.6 µg
Vitamin B12: 1.5 µg
Folate (DFE): 125 µg

How these numbers were made

Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
*Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
“—” means the value isn’t known for enough of the ingredients; it is never zero by default.
Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

Test one gnocco first; if it falls apart, work in a spoonful more flour.

Storage

Freeze uncooked on a floured tray, then bag, for 1 month.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added 3 Nov 2026 · Updated 8 Nov 2026

Recipe DNA

How this dish is built

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Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Ricotta500 g
Parmesan, finely grated60 g
Egg1 piece · 50 g
All-purpose flour150 g

Used in step 1

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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