Gnocchi di Ricotta Fatti in Casa con Burro di Salvia Rosolata | Homemade Ricotta Gnocchi with Browned Sage Butter

This quick yet spectacular sauce is incredible tossed with fluffy ricotta gnocchi. It is crucial to watch the butter as it needs to foam up two separate times to become browned, not burned. I like to transfer the cooked gnocchi while some of the cooking water is still attached to them, as I think it helps the sauce cling to the gnocchi. Be sure to serve a glorious glass, or bottle, of Madrevite Elve’ with these gorgeous gnocchi.

Receipt Date: August 28, 2020
Difficulty: Easy
Measurements: Imperial (US)

See ingredients, directions and pairings.


1 Recipe Homemade Ricotta Gnocchi

1 Stick Salted Grass-Fed Butter, chopped into cubes so it melts more evenly

12 Fresh Sage Leaves

Sea Salt and Pepper, to taste

Nutmeg, freshly grated

Sprinkle of Parmesan Cheese


Bring a large pot of water to a boil. Add a pinch of sea salt and the gnocchi, do not overcrowd. The gnocchi are cooked when they float to the top. Remove the cooked gnocchi with a slotted spoon and transfer directly into the browned butter pan. For the Browned Butter and Sage Sauce: Toss the butter into a large saute pan over medium heat. Once the butter begins to foam, add the sage leaves. The butter will begin to foam up again, and the sage leaves will turn a golden brown. Once the butter stops foaming, remove it from the heat. Add the cooked gnocchi directly into the sauce. Toss with some freshly grated nutmeg and a generous sprinkle of Parmesan cheese.  

Amy’s Favorite Pairing


$40.00 750 ml

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