Ricotta Gnocchi Ready For The Pot Or To Be Frozen

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.

Dreamy Ricotta Gnocchi

Bon Appétit et Bon Weekend…Bonnie

Grilled Summer Squash with Roasted Pistachio Sauce

Are you up to your ears in summer squash from your garden, and need a recipe lifeline to save you? Well, here comes Grilled Summer Squash with Roasted Pistachio Sauce to the rescue (created by Rob Rubba at Oyster, Oyster restaurant in Washington, D. C., featured in the Food & Wine July 2023 issue). I have made pastas, muffins, cakes, gratins, salads, and more with my garden zucchini over the years, but this recipe is a welcome and delicious twist to reignite your taste buds for summer squash.

This recipe has a lot of flexibility. It calls for grilling the zucchini on the grill, but I have roasted the zucchini in my oven and the recipe is just as delicious. Simply prepare the zucchini according to the recipe. Roast in a 400 F. degree oven for 15-20 minutes until the squash is soft but not mushy. Turn your squash over once during your roasting time.

You also can tweak your pistachio sauce, for instance if you are not a fan of cilantro use basil or parsley. Please note: The pistachio sauce can be made a day ahead and refrigerated in an airtight container. If thick, mix in a small amount of olive oil.

Grilled Summer Squash

With Roasted Pistachio Sauce

Lovingly Adapted from Rob Rubba, Food & Wine Magazine, July 2023

Ingredients

• 5 medium scallions, root ends trimmed

• 3 medium tomatillos (about 6 ounces), husks removed, tomatillos rinsed

• 2 medium serrano chiles, stemmed

• 8 garlic cloves (unpeeled), plus 1/4 teaspoon grated garlic, divided

• 1 cup unsalted dry-roasted pistachios, plus chopped pistachios, for garnish

• 1 cup chopped fresh cilantro leaves and tender stems, plus whole cilantro leaves, for garnish

• 2 1/4 teaspoons kosher salt, divided

• 1 1/2 pounds medium-size mixed summer squash (about 3 squash), halved lengthwise and cut crosswise into 3-inch pieces

• 3 tablespoons olive oil, divided, plus more for drizzling

• 2 tablespoons fresh lime juice

• Flaky sea salt, for garnish

Directions

1. Heat a large cast-iron skillet over medium-high just until smoking. Add scallions, tomatillos, chiles, and unpeeled garlic cloves; cook, flipping occasionally, until mixture is charred in spots and slightly softened, 4 to 6 minutes for scallions, 8 to 10 minutes for chiles and garlic, and 10 to 12 minutes for tomatillos. Transfer to a cutting board, and let cool for 5 minutes. Coarsely chop scallions, tomatillos, and chiles. Remove and discard garlic skins, and add garlic to scallion mixture; set mixture aside.

2. Pistachio sauce

   Process whole pistachios in a food processor until very finely chopped, about 30 seconds, stopping to scrape down sides of processor bowl after 15 seconds. Add charred scallion mixture, chopped cilantro, and 1 teaspoon kosher salt. Process until mostly smooth and creamy, about 1 minute and 30 seconds, stopping to scrape down bowl after 45 seconds. Transfer mixture to a small bowl, and press plastic wrap directly on the surface of the sauce. Set aside at room temperature until ready to use.

3. Preheat grill to high (450°F to 500°F). Toss together squash, 1 tablespoon oil, and remaining 11/4 teaspoons kosher salt in a large bowl. Place squash, cut sides down, on oiled grates; grill, uncovered, until deeply charred, 5 to 7 minutes. Flip squash, and grill just until squash is tender, 1 to 2 minutes. Transfer to a small baking dish. Stir together lime juice, grated garlic, and remaining 2 tablespoons oil in a small bowl. Pour mixture over squash, and gently toss to combine; let marinate 15 minutes.

4. Spread 1 cup pistachio sauce on a large platter. Top with grilled squash, and spoon any remaining marinade in baking dish over squash. Garnish with chopped pistachios and cilantro leaves. Drizzle with additional oil, and garnish with flaky salt. Serve remaining pistachio sauce on the side, or reserve for another use.

Bon Appétit et Bon Weekend…Bonnie