Ricotta Gnocchi + White Cream Sauce
This pasta dish is truly dreamy. The soft, fluffy, pillowy…(quick, help me think of another word)…ricotta gnocchi is the perfect company for this warm white sauce. This pasta melts in your mouth. I typically have a distaste for a white sauce but I’ve made this one for people just like me. It’s soft, silky, herby…everything that you could want. Everything you see here is made from scratch. I know I may be at a bit of a faster pace, but it in total only took me around 45 minutes. Gnocchi is the easiest, quickest noodle to make and ricotta gnocchi are even simpler. I hope you make this and enjoy it ten times over ♥.
Ricotta Gnocchi + White Cream Sauce
These soft, pillowy gnocchi are surrounded by a herby white sauce. This whole dish will melt in your mouth and leave you coming back for seconds.
Ingredients
Gnocchi
- 2 cup ricotta
- 2 eggs
- 1 cup parmesan cheese
- 2 ½ cups flour
White Cream Sauce
- 2 T butter
- 2 T olive oil
- 3 cloves garlic minced
- 1 ½ cup heavy cream
- ⅓ cup parmesan cheese
- ½ t sage
- ½ t thyme
- ¼ t nutmeg
- ¼ t white pepper
- ¼ t salt
- ⅛ t cinnamon
- 1 cup pasta water
Instructions
Gnocchi
- Combine the ricotta, eggs, parmesan, salt, and pepper.
- Add the flour and knead until a soft, pillowy dough forms. If the dough is sticky, keep adding flour little by little until it isn't sticky anymore.
- Let it rest in the fridge for 30 minutes.
- Flour your work surface and cut off a section of your dough ball. When I start this part of the recipe, it's also when I usually start boiling my water as well.
- Roll it into a long log and cut it into sections that are about an inch thick. If you're confused at all about the process, there are a handful of Youtube videos showing the proess!
- Boil until they float to the top or for 3 minutes. Remember to reserve 1 cup of pasta water!
White Cream Sauce
- Add the butter and olive oil to a large pan over low/medium. Melt the butter.
- Add the garlic and cook for 1 minute or until lightly golden.
- Add the heavy cream a little bit at a time, fully incorporating it into the butter/olive oil/garlic each time.
- Bring the sauce to a boil. Add the parmesan cheese and whisk until it's fully dissolved into the sauce.
- Add the sage, thyme, nutmeg, white pepper, salt, and cinnamon. Combine.
- Add the cup of pasta water that you have set aside to the sauce. Whisk it in.
- Add the cooked gnocchi and let it cook for 1-2 minutes.
