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Ricotta Gnocchi with Sage Butter & Pancetta

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Light, pillowy gnocchi made from ricotta cheese are pan-tossed in nutty browned butter with crispy pancetta and fragrant sage. Pure Italian comfort with a rich, savory finish.

Perfect for a cozy date night or a weekend treat.

Ingredients

Scale

For the Gnocchi

1 ½ cups whole-milk ricotta (well-drained)

1 egg

¾ cup grated Parmesan cheese

1 cup all-purpose flour (plus more for dusting)

½ teaspoon salt

Pinch of nutmeg (optional)

For the Sauce

4 oz pancetta, diced

4 tablespoons unsalted butter

10–12 fresh sage leaves

Salt and pepper, to taste

Extra Parmesan, for topping

Instructions

Make the Gnocchi Dough:
In a bowl, mix ricotta, egg, Parmesan, salt, and nutmeg. Gently fold in flour until a soft dough forms (don’t overmix).

Shape the Gnocchi:
On a floured surface, divide dough into 4 pieces. Roll each into a rope, about ½-inch thick. Cut into ¾-inch pieces and dust lightly with flour.

Boil the Gnocchi:
Bring salted water to a gentle boil. Add gnocchi in batches; cook until they float (about 2–3 minutes). Remove with a slotted spoon.

Make the Sauce:
In a large skillet, cook pancetta until crisp. Remove and set aside.
Add butter and sage to the same skillet. Cook until butter browns and sage is crispy (about 2–3 minutes).

Combine & Serve:
Add gnocchi to the sage butter. Toss to coat. Add pancetta back in, season to taste, and serve with extra Parmesan.

Nutrition

Find it online: https://thecomfortspoon.com/ricotta-gnocchi-with-sage-butter-pancetta/