News

Ricotta gnocchi, burnt butter & sage sauce

 

A Fodder classic, the ricotta gnocchi served with a burnt butter and sage sauce. Although our menu changes daily, this is the one dish we will never take off, our regulars would never let us!

We thought we'd share the recipe to celebrate the release of our newest wine, the 2016 Sangiovese. The two make a lovely match, and the gnocchi is an easy recipe that can be whipped up for a weeknight dinner or weekend lunch. Always a crowd pleaser, it's a great recipe for dinner parties which can easily be doubled or even tripled if needed. 

For a gnocchi novice or anyone who has sworn off trying to make it after too many attempts at gluey potato gnocchi, this recipe is a great way to begin. Using ricotta rather than potato helps to keep the light and pillowy texture that gnocchi is famous for.

 

Ricotta gnocchi, burnt butter & sage

Serves 4

 

500g ricotta

115g of flour

100g of parmesan

1 egg

A pinch of mace

Salt & pepper to taste 

 

Butter

Sage

 

Use a moulis or potato ricer to pass the ricotta, creating a light and airy texture, then using a spatula or your hands, combine with the eggs, parmesan, mace and salt and pepper. Gradually add the flour to the ricotta mix until a smooth dough forms, taking care not to over mix.

Divide the dough into four equal pieces, working with one piece at a time, roll each section out on a lightly floured into a log shape about one centimetre wide. Cut each length into centimetre sized pillows and place on a floured tray until required. Any excess gnocchi can be frozen at this point; it will need to be done as individual pieces which can then be placed in a container together.

Bring a pot of generously salted water to the boil, and cook gnocchi in batches. The gnocchi is ready once it has risen to the top of the pot. Place cooked gnocchi in a bowl to the side with a dash of olive oil to prevent the pieces sticking together. 

In the meantime, place a frypan over medium heat and add an indulgent amount of salted butter to the pan with half a bunch of sage. Add the blanched gnocchi to the butter sauce, cooking until the butter is nut brown and the pieces of gnocchi are golden and crispy on the outside. Serve alongside a glass or two of our 2016 Sangiovese and some fresh sourdough, perfect for mopping up any excess sauce.


Older Post