Recipe
Ricotta Gnocchi With Brown Butter, Sage & Anchovy Sauce
8 May, 2026
01
Ingredients.Ingredients
(serves 2-4 depending how hungry you are)
Gnocchi
01.
500g fresh ricotta (strain as much of the liquid out as possible)
02.
1 egg yolk
03.
40g finely grated parmigiano reggiano
04.
1/2 cup semolina flour
05.
1/2 cup 00 strong flour (plus extra for dusting)
Anchovy & Sage Brown Butter Sauce
01.
250g butter
02.
50g of anchovies (adjust to taste)
03.
10-15 sage leaves
04.
2 garlic cloves (sliced or crushed)
Method
01.
Drain any liquid from the ricotta before adding it to your mixing bowl along with the egg yolk, parmesan and stir until well combined.
02
Add ingredients and stir well to combine.03
Stir to combine.02.
Working on either a clean benchtop or large wooden board, tip all the semolina flour and half the 00 Flour on the surface. Then add your ricotta mixture and gradually add your remaining flour until you reach the right dough consistency.
04
Tip flour onto your worktop.05
Add ricotta mix to flour.03.
Gently combine the dough until it holds together. Make sure not to over knead the dough, this will create gluten which will make the gnocchi more tough. Only knead until combined into a workable dough.
06
Gently combine adding more flour if needed.07
Gently mix.08
Mix until just combined.09
Dough ball.04.
Once you have your dough ball, put it aside and clean your workbench. Once clean add a little flour so the dough doesn't stick to the surface.
05.
Flatten the ball slightly and cut into approx. 6-8 workable portions. Then, using your hands, roll into a rope until it is about 2cm in thickness. Once you have your rope cut it into 3cm long bits.
10
Cut into pieces.11
Roll out.12
Cut into pieces.13
Keep rolling.06.
Roll each piece on a gnocchi rolling board and set aside on a lightly floured and lined tray. If you don't have a rolling board you can also gently roll them on a fork to create rivets or alternatively you can leave them as is once cut.
07.
When you have finished rolling, pop the tray in the freezer while you make the sauce.
14
Gently push and roll.15
Put aside on tray.16
Gnocchi.08.
Put a pot of salted water on the stove and bring to a boil. While your water comes to a boil, start making the brown butter sauce.
09.
Heat the butter on a medium heat until it becomes a hazelnut colour. Add the anchovies, you can either cut these or just add them whole and break them up with the spoon. Add your sage leaves and garlic. Cook for about 5 minutes or until the sage becomes slightly crisp, the anchovies have 'melted' and everything is infused nicely.
10.
Set the butter aside to infuse further. You can also add a touch of lemon juice if desired.
17
Melt butter.18
Add garlic and sage.19
Add anchovies.20
Once cooked, set aside.11.
Once the water is boiling, take the gnocchi out of the freezer and gently add to the pot, stirring occasionally. You will know when the gnocchi is done when it starts to float to the surface.
12.
Pop brown butter back on the stove on a low heat, then using a slotted spoon, scoop cooked gnocchi into the sauce and gently coat the gnocchi. Add a bit of the pasta water if you need to loosen the sauce a little.
21
Gently add gnocchi to boiling water.22
Wait for it to float.23
Gently toss in the brown butter sauce.24
Add to bowl.13.
Serve in your favourite bowl, top with extra parmesan cheese, sage leaves and cracked pepper.
25
Top with more sage and cracked pepper.26
Top with more parmesan.14.
Enjoy with your friends and family.