Whole Milk Ricotta Gnocchi with Brown Butter & Sage
This is my favorite recipe on this page, folks. A good friend of mine made it for me just after I had my daughter, and I have such a fond memory of that dinner together. The ultimate food for the soul, can be the main entree or a side, whatever you chose. If you can get your hands on our garlic rosemary Ricotta, we recommend it.
- 1 pound Crooked Face Creamery whole-milk or garlic rosemary ricotta
- 1 egg
- 1/4 cup Parmesan cheese, grated
- ½ tsp salt
- ½ tsp pepper
- 1½ cups all purpose flour, plus more for rolling
- ½ stick unsalted butter - I recommend Casco Bay Butter also sold at our retail shop
- Sage, 8-10 leaves
- Stir together the ricotta, eggs, and Parmesan cheese. Add flour, stirring carefully to form a soft, wet dough.
- Gently shape dough on a well-floured surface with lightly floured hands into 2 (1-inch-thick) ropes. Be careful not to press too hard as the dough is quite delicate. Cut the dough crosswise into 1-inch pieces with sharp knife and place on a lightly floured parchment-lined baking sheet until ready to cook.
- Put a large pot of water on over medium-high heat with a dash of salt. Once water has come to a boil, cook gnocchi, adding a few at a time to pot and stirring occasionally, until cooked through, 3 to 4 minutes per batch. At this point, gnocchi should float to the top of the water. Lift out with a slotted spoon and drain in colander.
- Meanwhile, cook butter with in a 12-inch heavy skillet over medium-low heat until golden brown, about 5 minutes. About 2 minutes in, add sage leaves to the butter and fry until crisp, about 45 seconds.
- Serve gnocchi with brown butter drizzle and sage garnish.