Imagine a plate of pillowy, cloud-like dumplings that melt in your mouth, bursting with authentic Italian flavor – welcome to the world of Ricotta Gnocchi Malfatti! These delightful, imperfectly shaped treasures are not just a meal, but a culinary journey that transforms simple ingredients into a gourmet experience. Unlike traditional potato gnocchi, these ricotta-based gems are lighter, more delicate, and surprisingly easy to prepare, making them the perfect dish to impress your family and friends with minimal effort and maximum flavor.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 cup ricotta cheese
- 1/2 cup all-purpose flour
- 1/4 cup grated Parmesan cheese
- 1 large egg
- Salt to taste
- 1/4 cup butter
- Fresh sage leaves for garnish
Instructions
- Drain the ricotta cheese thoroughly by placing it in a fine-mesh strainer lined with cheesecloth for about 30 minutes to remove excess moisture. This ensures your gnocchi will have the right texture.
- In a large mixing bowl, combine the drained ricotta cheese, grated Parmesan, egg, and a pinch of salt. Mix thoroughly until the ingredients are well incorporated and create a smooth consistency.
- Gradually add the all-purpose flour to the ricotta mixture, folding gently until a soft dough forms. Be careful not to overmix, as this can make the gnocchi tough.
- Dust a clean work surface with flour. Gently shape the dough into small, irregular pillows about 1-inch in size. The traditional malfatti are intentionally rustic and not perfectly shaped.
- Bring a large pot of salted water to a gentle simmer. The water should be just barely bubbling, not at a rolling boil.
- Carefully drop the gnocchi into the simmering water in batches. Cook until they float to the surface, which typically takes 2-3 minutes.
- While the gnocchi are cooking, prepare the sage butter sauce. In a large skillet, melt the butter over medium heat until it begins to foam and turn a light golden brown.
- Add fresh sage leaves to the brown butter, allowing them to crisp up slightly and infuse the butter with their aromatic flavor.
- Using a slotted spoon, transfer the cooked gnocchi directly from the water into the sage butter sauce. Gently toss to coat each piece with the fragrant butter.
- Serve immediately, garnishing with additional fresh sage leaves and a sprinkle of Parmesan cheese if desired. The gnocchi should be soft, pillowy, and golden from the sage butter.
Tips
- Moisture is Key: Always drain your ricotta thoroughly to prevent soggy gnocchi. Use a cheesecloth-lined strainer and let it sit for at least 30 minutes.
- Gentle Touch: When mixing and shaping the dough, be as gentle as possible. Overworking the mixture can lead to tough, dense gnocchi.
- Flour Wisely: Add flour gradually and just until the dough comes together. Too much flour will make your gnocchi heavy.
- Simmer, Don't Boil: Keep your water at a gentle simmer. Rapid boiling can cause the delicate gnocchi to fall apart.
- Brown Butter Perfection: Watch your butter carefully when making the sage butter sauce. You want it golden brown, not burnt.
- Serve Immediately: These gnocchi are best enjoyed right after cooking, when they're at their most tender and flavorful.
Nutrition Facts
Calories: 275kcal
Carbohydrates: 15g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
