Ricotta Gnocchi with Browned Butter & Sage


Tenina Holder

Posted March 19, 2021 (Last updated January 24, 2022)



Total Time

3hrs 20mins



I love Browned Butter. I could seriously eat it in anything. It is just so delicious as a topping with these light fluffy pillows of carby goodness.


  • Parmesan cheese icon
    Parmesan cheese80 gcubed
  • Feta cheese icon
    Feta cheese100 gcrumbled
  • Ricotta cheese icon
    Ricotta cheese300 gdrained
  • Fresh basil leaves icon
    Fresh basil leaves4
  • Pink himalayan salt flakes icon
    Pink himalayan salt flakesas needed
  • Bread flour icon
    Bread flour80 g
  • Water icon
    Wateras needed
  • Butter icon
    Butter250 g
  • Fresh sage icon
    Fresh sageas needed

  • 1. Add parmesan cheese to the TM5 bowl
  • 2. Blitz with MC in place - 15 sec, speed 10
  • 3. Then add feta cheese, ricotta cheese, fresh basil leaves and pink Himalayan salt flakes to the TM5 bowl
  • 4. Blend with MC in place - 20 sec, speed 6
  • 5. Then add bread flour to the TM5 bowl
  • 6. Knead - approx 20 sec, dough
  • 7. Remove from Thermomix bowl
  • 8. Place into the fridge, covered for 1-2 hours
  • 9. Line a clean baking sheet with kitchen towel
  • 10. Flour lightly
  • 11. Pre heat oven to 160 C
  • 12. Add water and pink Himalayan salt flakes to a clean large saucepan
  • 13. Bring a large pot of water to the boil while you make the gnocchi
  • 14. Use approximately 2 tsp of the dough per gnocchi.Form into rough oval shapes
  • 15. Use approximately 2 tsp of the dough per gnocchi.Form into rough oval shapes
  • 16. Drop 3 or 5 gnocchi at a time into the boiling water, removing when they float to the surface with a slotted spoon
  • 17. Keep hot in a preheated oven
  • 18. To make the sauce, place ½ the butter into a large flat frypan
  • 19. Cook on a medium high heat (Induction 10) until there is a rolling boil. It will spit a little
  • 20. Place the sage leaves into it and cook them until crispy
  • 21. Working quickly, add some of the gnocchi to the butter and cook until golden
  • 22. Transfer content of frying pan to serving plate
  • 23. Place onto serving plate, drizzle with plenty of butter and finish with the crispy sage leaves and additional finely grated parmesan

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