Ricotta Gnocchi with Sage Brown Butter Recipe

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 forms.

To finish mixing the dough, use your hands, adding additional flour as needed so the dough is not too sticky. Do not overmix.

Divide the dough into six 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 ¾-inch pieces and set aside on a baking sheet.

To cook, bring a large saucepan of salted water to a boil (taste it to make sure it tastes faintly of seawater). 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 1 minute longer and then remove with a slotted spoon to a serving bowl.

After all the gnocchi has been cooked, heat the butter in a large heavy skillet over medium heat until melted. Add the sage and continue cooking until the butter starts to brown and the sage begins to crisp 3 to 4 minutes.

Add the gnocchi to the browned butter and let sit in the pan until the bottom of the gnocchi develops a light brown crust. 

Serve immediately, garnished with more Parmigiano-Reggiano cheese. Enjoy!