Shelf ricotta becomes tender gnocchi without eggs or potato, bound with flour and salt. Brown butter with fresh sage turns them into a quick weeknight dinner that tastes like restaurant cooking.

Serves 2. 25 minutes, 20 at the stove.

About 650 calories a serving, 21 g protein, 53 g carbohydrate, 40 g fat. From USDA figures for 71% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a large pot of salted water to a boil. Meanwhile, stir together 15 oz ricotta, 3/4 cup flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper until the mixture comes together; it will be soft and slightly sticky. The dough is ready when it barely holds a shape.
2. Wet your hands and roll the ricotta dough into 12 balls about the size of walnuts; dust with extra flour as needed so they do not stick. Gently drop them into the boiling water and stir. The gnocchi will sink at first, then float when they are cooked through, about 2 minutes after they surface.3 min
3. While the gnocchi cooks, mince 2 garlic cloves and tear 6 sage leaves into small pieces. Melt 3 tablespoons butter in a small skillet over medium heat, swirling often, until it turns deep golden and smells nutty, about 3 to 4 minutes. Add the garlic and sage, stirring constantly for 30 seconds.4 min
4. Scoop the cooked gnocchi from the water with a slotted spoon and divide between two bowls. Pour the brown butter and sage over the top and serve at once.

Note Swap fresh sage for 1/2 teaspoon dried sage or skip it for plain brown butter gnocchi. Leftovers keep in the refrigerator for three days; reheat gently in a pan with a splash of water. Serve with grated Parmesan and a green salad, or toss with roasted vegetables for a larger meal.