Ricotta and Goat Cheese Gnocchi

Homemade Gnocchi is a easy to make hearty dish topped off with a lemon brown butter sage sauce. This makes for a great lunch or s side for a hearty dinner, either way you can impress you guests with a very easy dish. If you want the easy way out try this recipe.


  • 2 cups whole milk ricotta cheese
  • 1 cup parmesan cheese, freshly ground–plus more for finishing dish
  • 1 cup goat cheese
  • 2 extra large eggs plus 1 yoke
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon of freshly ground nutmeg
  • 1/4 cup chives, finely chopped
  • 4 cups all purpose flour
  • 8 tablespoons of unsalted butter
  • 1 teaspoon red pepper flakes
  • 16 sage leaves
  • 1-2 tablespoons of freshly squeezed lemon juice
  • Kosher salt and freshly ground black pepper

Making It

  • In a large bowl madly whisk together the ricotta, parmesan, goat cheese, eggs, olive oil, nutmeg and chives until light and airy, fold in the flour one cup at a time until fully mixed. The goal is to keep the dough light and fluffy. With a well floured service (and hands), shape the dough in a ball and place in the middle of your work area. Cut off slices of dough to form a rope shaped dough about the width of a thumb. Take the back of a fork and leave an impression down the top side of the dough, cut into 1 inch pieces
  • Add the butter to a sauce pan over medium high heat, when it has melted add the red pepper flakes and sage leaves, brown the butter but do not burn it as it will be bitter, you want a nice nutty taste
  • When the butter is close to being finished add the lemon juice and at the same time place the gnocchi in a generously salted pot of boiling water, let cook for 90 seconds, drain and add to butter sauce, plate and top with chives, butter sauce and some sautéed sage leaves, parmesan cheese, salt and pepper to taste

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