Don’t be afraid to make your own gnocchi—this ricotta version is surprisingly easy and incredibly rewarding. Light, tender gnocchi are paired with nutty brown butter, fresh sage, and a hint of culinary lavender for a refined yet comforting dish that pairs beautifully with floral, soft-textured wines.
Pat ricotta dry with paper towels to remove excess moisture.
In a bowl, combine ricotta, egg, Parmigiano-Reggiano, sage, lavender, salt, and pepper.
Gradually add flour until a soft dough forms—it should be tacky but not sticky.
Transfer dough to a lightly floured surface.
Divide into 4 pieces and roll each into a rope about ¾-inch thick.
Cut into 1-inch pillows and place on a floured tray.
Bring a large pot of well-salted water to a boil.
Add gnocchi and cook until they float, about 2–3 minutes.
Remove immediately and transfer to a paper towel.
Melt butter in a skillet over medium heat.
Add sage leaves and cook until butter browns and smells nutty, about 2–3 minutes.
Remove from heat and stir in lemon zest.
Add cooked gnocchi to the skillet and toss gently until lightly golden and coated in the sauce.
Spoon into shallow bowls.
Finish with freshly cracked black pepper and a light sprinkle of Parmigiano-Reggiano.
Subtle lavender mirrors the wine’s floral aromatics without overpowering. Brown butter softens structure and adds richness, while sage connects to bay-leaf and herbal notes in the wine.