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Gnocchi di Ricotta di Paolo Recipe-2886

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Paolo’s Poached Lemon-flavored Ricotta Gnocchi with Sage Butter

Yield: 4 servings


  • 1 pound ricotta (must be prepared one to two days in advance)
  • ½ cup dried bread crumbs, or as needed
  • Finely grated zest of 1 lemon
  • 1 large egg
  • 1 teaspoon Scotch whisky
  • Salt
  • ½ cup sweet butter
  • 4 sage leaves, freshly chopped
  • Freshly grated Parmesan cheese


Mix the ricotta, bread crumbs, lemon zest, egg, and Scotch together in a bowl. Add more bread crumbs, if necessary—the mixture should be fairly firm, but light and moist. Shape into 8 ovals about 3 inches long and 1 inch thick. Let rest for 10 minutes.

Bring 3 inches of lightly salted water to a rolling boil in a large, deep-sided frying pan. Gently lower the gnocchi into the boiling water with a slotted spoon. Gently roll each over with a wooden spoon to cook evenly. After about 5 minutes, when the gnocchi float, they are done. Drain on paper towels.

Meanwhile, melt the butter and stir in the sage leaves, keeping the heat very low.

Arrange 2 gnocchi on each of 4 first-course plates. Spoon equal amounts of the sage butter over the tops and sprinkle with Parmesan cheese. Serve immediately.

© 1996 Giovanna Tornabene and Gilda di Paola Tornabene

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information includes 1/8 teaspoon of added salt per serving, but does not include Freshly grated Parmesan cheese.

473kcal (24%)
424mg (18%)
40g (61%)
24g (122%)
171mg (57%)
346mcg RAE (12%)
2mg (3%)
272mg (27%)
1mg (7%)

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