Ricotta Gnocchi with Browned Sage Butter
I got the chance to make my first batch of gnocci at Home Cooking NY! It was a really fun class and a really tasty dish!
Using ricotta cheese in place of potato makes these gnocchi much easier to work with and always results in tender, light dumplings. I made this while I was at a cookin camp that I went to over winter break. I had a great time and ate a whole bunch of good food!
1 large egg
1 pound fresh ricotta cheese
1/4 cup finely grated Parmigiano-Reggiano cheese, plus more for serving
2 teaspoons coarse salt
Freshly ground black pepper
1 1/3 cups all-purpose flour, plus more as needed
6 tablespoons unsalted butter
16 sage leaves
1. In a large bowl, whisk together the egg, ricotta, cheese, salt, and pepper until well blended. Sprinkle the flour over the ricotta mixture and, using a wooden spoon, stir until just combined and a soft dough is formed. To finish mixing the dough, use your hands, adding additional flour as needed so the dough is not too sticky. Do not overmix!
2. Divide the dough into 6 pieces. On a lightly floured surface and using floured hands, gently roll each piece into a long rope about ¾-inch in diameter. Cut each rope into 3/4-inch pieces and roll into small balls using the palms of your hands. Set aside on a parchment lined baking sheet.
3. To cook, bring a large saucepan of salted water to a boil. Gently add the gnocchi to the boiling water (lowering each batch in with a slotted spoon or bamboo skimmer). When the gnocchi float to the top, about 2 minutes, cook them for 2 minutes longer and then remove with a slotted spoon to the parchment-lined baking sheet.
4. After all the gnocchi has been cooked, heat the butter in a large heavy skillet over medium heat until melted. Add the sage leaves and continue cooking until the butter starts to brown and the sage begins to crisp, 3 to 4 minutes.
5. Add the gnocchi to the browned butter and stir until heated through. Season with salt and pepper and serve immediately, garnished with the grated cheese.
6. Eat! And enjoy!