Description
Soft, pillowy lemon ricotta gnocchi paired with sweet roasted grapes, creamy burrata, and crunchy toasted hazelnuts in a brown butter sage sauce.
Ingredients
Scale
- For the Gnocchi:
- 1 cup whole milk ricotta cheese
- 1 large egg, lightly beaten
- 1/2 cup freshly grated Parmesan cheese
- 1 tablespoon lemon zest
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3/4 cup all-purpose flour, plus more for dusting
- For the Roasted Grapes:
- 2 cups red grapes, halved
- 1 tablespoon olive oil
- 1 tablespoon honey
- Pinch of salt
- For the Sauce & Assembly:
- 4 tablespoons unsalted butter
- 6 fresh sage leaves
- 8 oz burrata cheese, at room temperature
- 1/3 cup toasted hazelnuts, roughly chopped
- Flaky sea salt, for serving
- Fresh lemon juice, to taste
Instructions
- Preheat oven to 400°F (200°C).
- Make the roasted grapes: On a baking sheet, toss grapes with olive oil, honey, and a pinch of salt. Roast for 15–20 minutes until softened and slightly caramelized. Set aside.
- Make the gnocchi: In a large bowl, combine ricotta, egg, Parmesan, lemon zest, salt, and pepper. Mix well. Gradually add flour, stirring until a soft dough forms. Do not overmix.
- Turn dough onto a lightly floured surface. Divide into 4 portions. Roll each into a 1/2-inch-thick rope. Cut into 1-inch pieces. Roll each piece over the tines of a fork to create ridges, if desired.
- Bring a large pot of salted water to a boil. Working in batches, drop gnocchi into boiling water. Cook until they float to the surface, about 2–3 minutes. Remove with a slotted spoon and set aside.
- Make the brown butter sage sauce: In a large skillet over medium heat, melt butter. Add sage leaves and cook until butter turns golden brown and smells nutty, about 3–4 minutes. Remove sage leaves and set aside.
- Add cooked gnocchi to the skillet with the brown butter. Toss gently to coat and heat through, about 2 minutes.
- To serve, spread burrata on a serving platter or individual plates. Top with gnocchi, roasted grapes, toasted hazelnuts, and crispy sage leaves. Drizzle with any remaining brown butter, squeeze fresh lemon juice over top, and sprinkle with flaky sea salt.
Notes
For a gluten-free version, substitute the all-purpose flour with a gluten-free 1:1 baking flour. Gnocchi can be made ahead and frozen on a baking sheet; cook directly from frozen, adding an extra minute to boil time.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Method: Main Course
- Cuisine: Italian-American
Nutrition
- Calories: 620
- Sugar: 14 g
- Fat: 40 g
- Carbohydrates: 48 g
- Protein: 22 g