Name: Easy Ricotta Gnocchi with Sage Brown Butter Sauce
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Ingredients: 3/4 cup part-skim ricotta; 1 whole egg; 1 egg yolk; 1.5 ounces parmesan cheese (finely grated); 3/4 cup all-purpose flour; 1/4 teaspoon ground nutmeg; 1 teaspoon sea salt; 1/4 teaspoon ground pepper; 4 tablespoons unsalted butter; 1/2 teaspoon salt; 1 tablespoon sage leaves (cut into thin strips); 1 cup butternut squash spirals; 1 tablespoon olive oil

I first heard about ricotta gnocchi, which is the lighter cousin of traditional potato gnocchi, when taking a class at a cooking school in Chicago called The Chopping Block. I loved how easy they were to make and they are a bit less finicky than traditional potato gnocchi, which means they are easy to make at home.

They cook up as lovely, airy dumplings. When paired with the sage brown butter sauce and a few spirals of butternut squash and this Espresso Pot de Crème for dessert, you have the perfect date night meal!

Easy ricotta gnocchi topped with crispy sage brown butter sauce from overhead in a cream bowl

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When you think of gnocchi, most people think of little potato dumplings but ricotta gnocchi is a traditional Florentine pasta. This gnocchi has a soft, mild flavor and makes a great base for just about any sauce.

Contents:

Ingredient Notes
Recommended Tools
How to make ricotta gnocchi
Pro Tip
Tips for making browned butter
Freezing Instructions
More date night recipes
Easy Ricotta Gnocchi with Sage Brown Butter Sauce

Ingredient Notes

The full ingredients list & measurements are provided in the recipe card below.

Part-skim ricotta: You'll need a tub of ricotta. Part-skim is best but you can substitute whole milk ricotta.
Butternut squash: Since this is kind of a special occasion meal, I like to use squash spirals. I generally purchase pre-packaged butternut squash spirals. You can also make your own with a spiralizer.
Sage: Fresh sage leaves are a must for this recipe as they get nice and crispy when you add them to the butter, giving the dish a bit of crunch and a pop of flavor.

Recommended Tools

Silicone pastry mat – This is a very useful kitchen tool. I like that it has multiple forms of measurement right on the mat...circles for round dough like pie crust and inch markings along the side of the mat for other types of dough. It also makes cleaning up much easier than rolling the dough directly on the counter.

How to make ricotta gnocchi

This recipe has a couple of steps, but if you tackle them one at a time it's relatively easy to put them all together for one fabulous dish!

Ricotta and egg yolks in a glass bowl — **Step 1 | Start with the ricotta.** Add the ricotta and eggs to a mixing bowl.

Ricotta cheese & egg yolks whisked together — **Step 2 | Create the base.** Then whisk them together until smooth.

Spices and flour added to whisked ricotta mixture — **Step 3 | Make the dough.** Add the flour and spices and whisk together until a soft dough forms.

Ricotta gnocchi dough divided into four parts on a dark cutting board — **Step 4 | Prep the dough.** Turn the dough out onto a floured surface, form it into a disk and then divide it into four parts.

Ricotta gnocchi dough rolled into tubes before cutting — **Step 5 | Roll the dough.** Flour your hands and roll each section into a log about 1" in diameter.

Ricotta gnocchi pieces before cooking — **Step 6 | Make the gnocchi.** Use a sharp knife to cut the logs into 1" pieces. Since the dough is soft, it will flatten somewhat when cut.

butternut squash spirals cooking in stainless steel pan — **Step 7** | **Cook the squash.** You'll sauté the squash spirals for a few minutes with a little oil before you add it to the gnocchi.

Step 8 | Make the browned butter. See tips for making browned butter below to achieve the best results!

Step 9 | Cook the gnocchi. Boil a pan of salted water over medium-high heat. Once the water is boiling rapidly, you quickly and carefully drop the gnocchi in. They only need to cook for a few minutes, so keep a close eye on them. Use a slotted spoon to remove the gnocchi from the wait.

Step 10 | Serve. Divide the cooked gnocchi between two low pasta bowls. Add some of the squash spirals to each bowl, drizzle with browned butter and serve.

Pro Tip

Wait to cook the gnocchi until just before you are ready to serve. I recommend only cooking what you think you will eat in one sitting, as this dish does not reheat particularly well.

Tips for making browned butter

Brown butter is amazing! The complex nutty flavor is a great addition to so many dishes. To make brown butter you simply cook unsalted butter for medium heat until the butter begins to foam and brown. Stir it frequently so it doesn't burn. You're looking for a deep, rich brown color. Cook for 4-5 minutes total then transfer to a bowl to stop the browning process. Be sure to scrape any browned bits from the bottom of the pan.

You can freeze brown butter for use later. Be sure to let it cool first and then stir well to ensure everything is evenly distributed. If you want more tips on how to freeze brown butter check out my post about creative uses for ice cube trays. There are so many options for using brown butter - add it to mashed potatoes, throw it on some grilled or steamed veggies, or stir it into some warm pasta. It's worth making a little extra when you are doing it!

Freezing Instructions

After you've rolled out and cut the gnocchi, place them on a small baking sheet, cover and freeze for at least 24 hours. Once frozen, you can remove them from the baking sheet and put them in a zip-top bag or another freezer-safe container. When you are ready to cook them, follow the cooking instructions in the recipe, adding a minute or so to the cooking time.

More date night recipes

If you are looking for more great date night dishes check out these reader favorites:

Creamy Lemon Pasta. While this recipe is easy enough for a weeknight meal, the bright lemon flavor and parmesan breadcrumbs give it a touch of elegance.
Shrimp Linguine with Lemon Artichoke Pesto. Shrimp and linguine noodles are tossed with a light artichoke pesto to give you an elegant yet easy weeknight dinner that works for date night too

Ricotta gnocchi with brown butter sauce from overhead in a cream bowl

Easy Ricotta Gnocchi with Sage Brown Butter Sauce

Author: Kathryn | Urban Foodie Kitchen

This ricotta gnocchi is the lighter cousin of traditional potato gnocchi. They cook up as perfect, airy dumplings and when paired with the sage brown butter sauce and a few spirals of butternut squash they become the perfect date night meal!

5 from 10 votes

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Prep Time 30

Cook Time 5

Total Time 35

Course Main Course

Cuisine Italian

Servings servings

Ingredients

For the gnocchi:

¾ cup part-skim ricotta
1 whole egg
1 egg yolk
1.5 ounces parmesan cheese, finely grated
¾ cup all-purpose flour
¼ teaspoon ground nutmeg
1 teaspoon sea salt
¼ teaspoon ground pepper

For the browned butter:

4 tablespoons unsalted butter
½ teaspoon salt
1 tablespoon sage leaves, cut into thin strips

For the butternut squash:

1 cup butternut squash spirals
1 tablespoon olive oil

Instructions

Make the dough. Add the ricotta, egg and egg yolk to a mixing bowl. Whisk together until smooth. Add parmesan cheese and stir to incorporate. Fold the flour, nutmeg, salt and pepper into the mixture until combined. Don't overmix. The dough should be thick.
Make the gnocchi. Turn the dough out onto a lightly floured surface and divide into four equal parts. Shape each part into a log shape and then using floured hands roll until the log is about 1 inch in diameter. Cut into bite-sized pieces and place on a baking sheet lined with parchment paper. Repeat with remaining dough until all the gnocchi have been formed.
Chill the gnocchi. Refrigerate gnocchi for at least 15 minutes or up to twelve hours. If you will be using them the next day or later see notes for instructions on how to best freeze gnocchi.
Make the brown butter. To make the brown butter heat the butter in a small, light-colored saucepan (it's easier to see the butter brown in a light colored pan). Cook over medium heat for 5-7 minutes until the butter turns a deep brown color. Stir frequently and be careful not to burn the butter. Once the butter is deep brown add the salt and sage and cook for an additional 30 seconds, stirring constantly. Transfer butter to a small bowl to keep it from burning.
Cook the squash. Bring a large pot of water to a low boil over medium-high heat. While the water comes to a boil add the olive oil to a medium skillet and heat over medium heat. Add the butternut squash and sauté for 2-3 minutes. Remove from heat and keep warm.
Cook the gnocchi. Once the water is boiling add the gnocchi to the pot and cook for 2 - 3 minutes until the gnocchi is firm. Remove from the water with a slotted spoon.
Assemble the dish. To assemble the dish, divide the gnocchi between two serving bowls. Add the butternut squash and spoon the brown butter over the dish. Garnish with additional sage if desired. Serve immediately.

Notes

You can refrigerate the gnocchi for use within 12 hours or freeze them if you want to save them for later. To freeze them lay them out in a single layer on parchment paper, then top with an additional layer of parchment paper and add another layer. I recommend freezing for no longer than a month or they start to lose their flavor.

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This post was originally published in April 2018. It was updated in February 2025 with some new information. No changes were made to the original recipe.

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