Up North Ricotta Gnocchi with Brown Butter & Sage
- 1 pound whole-milk 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
- 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.