Ricotta Gnocchi with Brown Butter and Sage, 9/5/2012
1 pound whole-milk ricotta2 large eggs1/2 cup finely grated Parmesan or pecorino cheese1 cup flour
Work all ingredients together into a light dough.
Flour a work surface and roll dough into several 3/4 inch thick logs.
Cut log into 3/4 inch pieces.
Roll pieces off the back of a fork with your thumb.
Add gnocchi to a large pot of boiling water and remove shortly after they float to the surface.
Sage Brown Butter Sauce
6 T butter
1 T red pepper flakes
1/2 cup shaved parmesan
Aged Balsamic Vinegar
Melt butter over high heat.
Cook until the butter develops brown specs and smells nutty.
Add sage leaves and red pepper flakes.
Add gnocchi and toss with Parmesan.
Serve immediately with a drizzle of Balsamic vinegar.