22/05/2026
Ricotta Gnocchi With Brown Butter, Sage & Anchovy Sauce.
Gnocchi
01. 500g fresh ricotta (strain as much of the liquid out as possible)
02. 1 egg yolk
03. 40g finely grated parmigiano reggiano
04. 1/2 cup semolina flour
05. 1/2 cup 00 strong flour (plus extra for dusting)
Anchovy & Sage Brown Butter Sauce
01. 250g butter
02. 50g of anchovies (adjust to taste)
03. 10-15 sage leaves
04. 2 garlic cloves (sliced or crushed)
Method
01. Add ricotta to your mixing bowl along with the egg yolk, parmesan and stir until well combined.
02. Working on a clean surface tip all the semolina flour & half the 00 Flour on the surface. Then add your ricotta mixture & gradually add your remaining flour until you reach the right consistency.
03. Gently combine the dough until it holds together. Make sure not to over knead, only knead until combined into a workable dough.
04. Once you have your dough ball, put it aside and clean your workbench. Once clean add a little flour so the dough doesn't stick to the surface.
05. Flatten the ball slightly & cut into 6-8 workable portions. Then, using your hands, roll into a rope until it is 2cm in thickness. Once you have your rope cut it into 3cm long bits.
06. Roll each piece of gnocchi on a rolling board or fork and set aside on a lightly floured and lined tray.
07. When you have finished rolling, pop the tray in the freezer while you make the sauce.
08. Boil some slightly salted water & start making the brown butter sauce.
09. Heat the butter on a medium heat until it becomes a hazelnut colour. Add the anchovies, sage & garlic. Cook until anchovies have 'melted'. Set aside.
10. Cook gnocchi until they start to float to the surface.
11. Pop brown butter back on the stove & scoop in the gnocchi, gently tossing in the sauce. Add a bit of pasta water if needed.
12. Serve topped with extra parmesan, sage, pepper & a squeeze of lemon.
Full recipe on the Provider Journal.
