Ricotta Gnocchi with Tomato Brown Butter – We Heart Local BC

Ricotta Gnocchi with Tomato Brown Butter

Ricotta Gnocchi With Tomato Brown Butter

Dana Reinhardt, via Windet Farms


  • 15 oz. fresh ricotta cheese
  • 2 large eggs, lightly beaten
  • 1¼ cup freshly grated parmesan cheese
  • ¾ – 1 cup all purpose flour
  • 1 tsp. kosher salt
  • ¼ cup extra virgin olive oil
  • ½ cup butter
  • ¼ cup fresh marjoram or sage leaves
  • 1 clove garlic, finely chopped
  • 1 lemon, zest only
  • ½ cup grape tomatoes, halved


  1. Bring a large pot of salted water to boil.
  2. In a large bowl, mix together eggs, Parmesan and ricotta with a fork. Add ½ cup of flour and the salt. Add more flour until mixture forms sticky dough.
  3. Using a tablespoon, shape a gnocchi and drop it in boiling water. It should float to the top and hold together. If not, add a little more flour to the dough and test again.
  4. Once dough is ready, boil gnocchi in batches scooping cooked ones into a large bowl with extra virgin olive oil. Keep tossing gnocchi with oil to keep them from sticking.
  5. Once the gnocchi are cooked, add butter to a medium hot skillet and brown.
  6. Remove butter from heat and add garlic, lemon zest, marjoram and tomatoes.
  7. Swirl pan to evenly coat tomatoes with brown butter sauce.
  8. Toss with remaining gnocchi and serve immediately.

For more recipes, visit www.windsetfarms.com

Leave a Reply