I share this recipe with you because it is the ultimate comfort food. I have made traditional gnocchi using potatoes maybe once, but I have already made this ricotta gnocchi twice. Using ricotta lightens up the gnocchi, adding a dash of nutmeg and grated lemon is genius. Finishing the recipe with brown butter, sauteed pancetta (I used proscuitto), and crispy sage leaves allows all the flavors to brilliantly shine.
This is a great recipe to make this winter and around the holidays with your household guests, children, grandchildren, family, friends, and neighbors. Perfect for a project during cabin time in the mountains, all the christmas cookies are done, or making ahead a meal for the holidays, or just something fun to do together. If you enlist a group, why not make double or triple the dough recipe, and freeze it for later. Frozen gnocchi can be kept in the freezer up to two weeks.
The dough is easy to make. When the dough is chilled for 30 minutes, you create long ropes, and cut into 3/4” pieces. What kid in all of us wouldn’t enjoy doing that. Serve with a rich, lightly oaky Chardonnay, and a nice vinaigrette mixed green salad. Ultimate comfort food.
Ricotta Gnocchi
Lovingly Adapted From Chef Geoffrey Zakarian, Food & Wine Magazine, September 2025
Recipe Serves 4 to 6
Ingredients:
2-3/4 cups whole-milk ricotta cheese (about 1-1/2 lbs.)
3 oz. Parmigiano-Reggiano cheese, grated (about 2/3 cup), plus more for garnish
1 large egg
1 large egg yolk
2 tsp. kosher salt, plus more to taste
1/2 tsp. black pepper, plus more to taste
1/2 tsp. ground nutmeg
1-1/2 tsp. grated lemon zest, plus 4 tsp. fresh lemon juice, divided
2-1/3 cups all-purpose flour, plus more for dusting
3 Tbsp. extra-virgin olive oil, divided, plus more for greasing
4 oz. pancetta or proscuitto, finely chopped (about 2/3 cups), divided
6 Tbsp. unsalted butter, divided
20 fresh sage leaves, divided.
Directions:
1) Place ricotta, Parmigiano-Reggiano, egg, egg yolk, salt, pepper, nutmeg, and lemon zest in the bowl of a standard mixer fitted with the dough hook attachment; beat on medium speed until well combined, about 15 seconds. Decrease speed to low; gradually add flour, beating until incorporated, about 30 seconds. Increase speed to medium, and beat until a soft and tacky dough forms, about 1 minute.
2) Turn dough out onto a heavily floured work surface, and shape into a disk using floured hands. Dust top of dough disk with flour, and wrap tightly in plastic wrap. Refrigerate until dough is pliable and soft to the touch, about 30 minutes.
3) Line a large rimmed baking sheet with parchment paper, and dust with flour. Turn dough out onto a floured work surface, and cut into 4 even pieces. Roll each piece into a 3/4-inch thick rope, about 22 inches long. Cut each rope into 3/4-inch-long pieces (about 25-28 pieces per rope); transfer gnocchi to baking sheet.
4) Bring a large pot of salted water to a boil over medium. Meanwhile, grease a large rimmed baking sheet with olive oil. Working in batches, boil gnocchi until they float to the surface, continue boiling for an additional 2 minutes. Transfer gnocchi to greased baking sheet using a slotted spoon.
5) Preheat oven to 200 degrees F. Heat 1-1/2 tablespoons oil in a large nonstick skillet over medium. Add half of the pancetta or proscuitto; cook, stirring occasionally; until fat is rendered and pancetta or proscuitto is starting to brown but not crisp, 3 to 5 minutes. Stir in 3 tablespoons butter; cook, stirring occasionally until butter smells nutty and begins to brown, about 3 minutes. Stir in 10 sage leaves; cook, stirring constantly, until leaves crisp, about 20 seconds.
6) Add half of the gnocchi to skillet; cook, undisturbed, until bottoms are browned 2 to 3 minutes. Flip, cook until browned on both sides, about 2 minutes. Stir in 2 teaspoons lemon juice; season with additional salt and pepper to taste. Transfer gnocchi mixture to a large ovenproof platter using a slotted spoon; drizzle with tablespoons butter mixture. Transfer to oven to keep warm. Wipe skillet clean.
7) Repeat with remaining 1-1/2 tablespoons oil, remaining pancetta or proscuitto, remaining 3 tablespoons butter, remaining 10 sage leaves, remaining half of gnocchi, and remaining 2 teaspoons lemon juice. Season to taste with salt and pepper. Garnish with additional Parmigiano-Reggiano; serve warm.
Make Ahead. Gnocchi can be prepared through step 3 and refrigerated, covered, for up to 1 day. To freeze, transfer baking sheet to freezer until gnocchi are hardened, about 2 hours. Store frozen gnocchi in a large ziplock plastic bag in the freezer for up to 2 weeks. Boil frozen until they float to the surface, 3 to 4 minutes. Once gnocchi float, continue boiling for 2 more minutes. Proceed with recipes as directed.
