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Is Your Mouth Watering Yet?
This Ricotta Gnocchi with Browned Butter and Sage is one of the most elegant low FODMAP recipes, special enough for a fancy party. Simple, yet sublime.
This recipe depends on two factors: you must first make The World’s First Low-FODMAP Ricotta and then you must also be organized so that you serve the finished gnocchi immediately – not 15 minutes after they are done.
When they come out of their sizzling hot bath of browned butter they will be tender, light and swoon worthy. Upon sitting they become firmer and less ethereal.
Make My Own Ricotta?
Yes! We know this sounds daunting and even a bit crazy. Make cheese at home? We implore you to read the ricotta recipe and see just how easy it is.
If you can stir a couple of ingredients together, you can do it! The reason we have to do this is that, as of now, there is no commercially available lactose-free ricotta.
Making The Gnocchi
Before I had ever made gnocchi, I assumed it was hard. NOPE! Simply stir together the ricotta, egg, some GF flour and parmesan cheese and you get instant gnocchi dough as seen above.
Once the gnocchi ingredients are stirred together you roll the dough out into ropes; see below
Once the dough is rolled out, you cut the gnocchi into large bite-sized pieces.
Below you can see that we left some of the gnocchi plain and made some with ridges – all the better to soak up the delicious, nutty tasting browned butter.
If you made them a few hours ahead, remember to cover them with plastic wrap so that they don’t dry out.
My son, Freeman Wilson, is a chef and he happened to be visiting the day we made these.
I put him to work so that I could shoot the sequence for you, just so you could see how easy it is to make our Ricotta Gnocchi with Browned Butter and Sage.
Cooking Step #1: Brown The Butter
Step #2: Adding the Rolled Gnocchi to the Hot Pan
Step #3: Tossing Gnocchi in Browned Butter
Step #4: Adding More Parmesan to the Gnocchi
Step #5: Plating the Gnocchi
Read this recipe through and familiarize yourself with the gnocchi making process, but don’t let us scare you with the homemade ricotta part.
Dédé once made this recipe, start to finish, including making the ricotta, in a little over half an hour and her guests went wild. Trust us. Make this, now.
We used our beloved Calphalon pans. If you are looking for versatile, solid, well-made pans- this is our recommendation.
Ricotta Gnocchi with Browned Butter and Sage
These ricotta based gnocchi come together quickly once you have made our lactose free Ricotta.
- 1 cup (240 ml) of The World’s First Low-FODMAP Ricotta, drained until firm, about 15 to 20 minutes (the texture should be firm but still creamy and not too crumbly)
- 1 large egg
- 3/4 cup (75 g) grated Parmigiano-Reggiano cheese, divided
- 1/4 cup to 2/3 cup (36 g to 108 g) gluten-free all-purpose flour, such as Bob’s Red Mill 1 to 1 Gluten-Free Baking Flour, plus extra
- Pinch of kosher salt, plus extra
- 4 tablespoons unsalted butter, cut into pieces
- 1/4 teaspoon rubbed ground sage, divided
- Freshly ground black pepper
Stir together the ricotta, egg, ½ cup (120 ml) of cheese, pinch of salt and ¼ cup (36 g) of the flour in a bowl with a wooden spoon until combined. The texture should be soft, but you should be able to pick up the dough and roll it into a somewhat fragile ball that can remain intact. Add more flour to achieve correct texture but only as much as is necessary to preserve the delicacy of the finished gnocchi.
Set a large pot of salted water to boil, using at least 4 quarts (3.8 L) of water.
Sprinkle some extra flour on work surface, turn dough out and divide into 3 or 4 portions. Roll each portion into a rope about ¾ inch (2 cm) thick. Use a sharp knife dipped in the flour to cut the rope into 1 ½ inch (2.4 cm) lengths. Set cut gnocchi aside; roll and cut remaining gnocchi (see Tips).
Once water is boiling, add half of the gnocchi, giving them plenty of room, and stir occasionally for about 3 minutes or until the gnocchi float to the top and are cooked through. Remove with a large slotted spoon and set aside; cook remaining gnocchi in the same manner.
Have four warmed plates ready to receive gnocchi and your guests seated at the table! Heat half of the butter in a large nonstick skillet over medium heat until browned and fragrant. Add half the sage and half the gnocchi; the butter should hiss when you add the gnocchi. Toss the gnocchi around in the browned butter, sautéing for about 30 seconds to 1 minute, or until the gnocchi begin to brown in spots here and there. Turn out onto warmed plates. Repeat with remaining butter, sage and gnocchi. Season with salt and pepper, garnish with extra cheese and serve immediately.
You may have seen gnocchi sporting little ridges. This texture captures even more of the rich browned butter and while not a necessary step, you can create them if you like. Simply press the tines of a fork onto each cut gnocchi to create the ridges. You might need to slightly reshape the gnocchi into their desired barrel shape.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.
THANK YOU Freeman for helping us in the Test Kitchen with the gnocchi!
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Read our article How Are Low FODMAP Recipes Created? for more in-depth information.
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