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.