There’s something magical about discovering new recipes while traveling. During my recent trip to the Côte d’Azur (the South of France), I had one of those unforgettable moments at a restaurant located in the heart of Nice. As the sun began to set over the Mediterranean, casting a golden glow across the terracotta rooftops, we found ourselves drawn to a small, family-owned establishment tucked away from the tourist-filled promenade.

Takeaways New Hide ▲

Fresh herbs add

Provençal flavor to

classic ricotta gnocchi

Simple ingredients shine

with careful technique

and family tradition

Elevated home dining

with a memorable

French Riviera recipe

Light, pillowy dumplings

pair beautifully with

a rustic butter sauce

❮

❯

The chef, a third-generation keeper of family recipes, greeted each table with the kind of warmth that made you feel less like a tourist and more like a welcomed guest in someone’s home. Little did I know that this evening would lead to the discovery of a meal that I’d carry with me across the Atlantic.

As we perused the menu, our waiter enthusiastically recommended their signature gnocchi aux herbes — an interpretation made with ricotta instead of the traditional potato. What followed was a masterclass in how simple ingredients, when treated with respect and expertise, can be transformed into something truly extraordinary.

A Symphony of Herbs and Ricotta

The dish arrived, perfectly plated — light, pillowy dumplings flecked with fresh herbs, glistening with a light butter sauce. Each bite was cloud-like in texture, yet packed with the flavors of Provence. The herbs, a blend of thyme, sage, and parsley, transformed this Italian-inspired dish into something distinctly French.

After finishing every last morsel, I knew I couldn’t leave without the recipe. The chef, touched by my enthusiasm, graciously shared his secrets, which I’m now excited to share with you.

@the_pastaqueen

Fresh Ricotta Gnocchi with butter and sage #gnocchi #gnocchisauce #sagerecipes

♬ original sound – The Pasta Queen

Provençal Herb Ricotta Gnocchi Recipe

Ingredients:

• 16 ounces fresh ricotta, well-drained
• 2 large eggs
• 1 cup all-purpose flour (plus more as needed)
• 1 cup finely grated Parmesan cheese
• ¼ cup finely chopped fresh herbs (thyme, sage, parsley)
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper

For the Sauce:

• 6 tablespoons unsalted butter
• 2 tablespoons fresh herbs (same mixture as above)
• Salt and pepper to taste

Instructions:

1. Drain ricotta in a fine-mesh strainer for at least 1 hour to remove excess moisture.
2. In a large bowl, combine drained ricotta, eggs, Parmesan, herbs, salt, and pepper.
3. Gradually fold in flour until a soft dough forms.
4. Dust a work surface with flour.
5. Divide the dough into smaller portions.
6. Roll each portion into long ropes about ½ inch in diameter.
7. Cut into 1-inch pieces.
8. Optional: Roll each piece on a gnocchi board or fork to create ridges.
9. Bring a large pot of salted water to boil.
10. Cook gnocchi in batches until they float to the surface (2-3 minutes).

For the Sauce:

1. Melt butter in a large skillet until it begins to brown slightly.
2. Add fresh herbs and cook for 30 seconds.
3. Add cooked gnocchi to the pan and toss gently.
4. Season with salt and pepper to taste.

While nothing can quite replicate the ambiance of that evening in Nice, this recipe brings a taste of the French Riviera to your kitchen. The key lies in using the freshest herbs you can find and ensuring your ricotta is well-drained for the perfect texture.

Pro Tip: The dough should be soft but workable. If it’s too sticky, add flour a little at a time, but be careful not to add too much, or your gnocchi will become heavy.