Ricotta gnocchetti with cherry tomato sauce and sage butter

Ingredients

• 400 g Ricotta (Drained in a colander)
• 120 g Grated Parmesan (Divided: 100 g in the dough, 20 g for the topping)
• 2 pcs Eggs (At room temperature)
• 200 g All‑purpose flour (Add gradually, adjust according to texture)
• 1 c. à café Salt
• ½ c. à café Black pepper (Freshly ground)
• 1 pincée Nutmeg
• 3 c. à soupe Extra‑virgin olive oil
• 300 g Cherry tomatoes (Halved; canned version possible out of season)
• 1 pcs Onion (Finely sliced)
• 2 pcs Garlic cloves (Crushed then minced)
• 10 feuilles Fresh basil (Roughly torn)
• 10 feuilles Fresh sage leaves
• 50 g Unsalted butter (Cut into small dice)

Instructions

1. Prepare the sauce ingredients

   Wash the cherry tomatoes and halve them. Thinly slice the onion and mince the garlic. Roughly tear the basil.

   Time: PT10M

2. Sauté the onion and garlic

   Pour 1 tbsp olive oil into the pan, heat over medium heat. Add the sliced onion, sweat for 3‑4 min until translucent, then add the garlic and cook 1 min more.

   Time: PT5M

   Temperature: feu moyen

3. Confite the cherry tomatoes

   Add the cherry tomatoes, a pinch of salt and the basil to the pan. Cook over low heat, stirring occasionally, until the tomatoes are lightly confited and the juice thickens (about 10 min).

   Time: PT10M

   Temperature: feu doux

4. Set the sauce aside

   Remove the pan from the heat and keep the sauce in the same pan, off the heat, until use.

   Time: PT1M

5. Drain and season the ricotta

   Place the ricotta in a colander, let drain for 5 min. Transfer to a bowl, season with salt, pepper and add a pinch of nutmeg.

   Time: PT5M

6. Mix ricotta, Parmesan and egg

   Stir in 100 g grated Parmesan to the ricotta, then add the two eggs. Mix until a homogeneous consistency is achieved.

   Time: PT5M

7. Incorporate the flour and knead

   Add the flour gradually, mixing after each addition. When the dough begins to come together, knead by hand on a lightly floured surface until smooth and non‑sticky (about 5‑7 min).

   Time: PT10M

8. Shape the gnocchetti

   Divide the dough into several portions, form ropes about 1 cm thick, cut pieces 1 cm long. Optional: roll each piece over the back of a fork to create ridges.

   Time: PT10M

9. Prepare the sage butter

   Melt the butter with 1 tbsp olive oil in a small pan over low heat. Add the sage leaves as soon as the butter begins to foam. Remove from heat once the butter has melted, without letting it turn nut‑brown.

   Time: PT5M

   Temperature: feu doux

10. Cook the gnocchetti

    Bring a large pot of salted water to a boil (about 4 L, 1 tbsp coarse salt). Drop the gnocchetti in batches. As soon as they rise to the surface (2‑3 min), lift them out with a slotted spoon.

    Time: PT10M

    Temperature: ébullition

11. Coat the gnocchetti with sage butter

    Transfer the drained gnocchetti to the pan containing the sage butter, return to low heat and gently toss for 1‑2 min to coat well.

    Time: PT3M

    Temperature: feu doux

12. Plating and serving

    Place the gnocchetti on plates, drizzle with confit cherry tomato sauce, sprinkle the remaining Parmesan and serve immediately.

    Time: PT2M

Nutrition Facts

Calories

680

Protein

23 g

Carbohydrates

42 g

Fat

35 g

Fiber

1 g