Ricotta Gnocchi
Ingredients
- 1 cup whole milk ricotta
- 1 egg
- 1 egg yolk
- ¾ cup finely grated Parmigiano Reggiano plus more for serving
- ¾ tsp kosher salt
- ½ tsp freshly ground black pepper plus more for serving
- ¼ tsp freshly grated nutmeg (optional)
- 1 cup all-purpose flour (approx)
- 1 tbsp extra-virgin olive oil plus more for serving
- ½ cup unsalted butter
- fried sage leaves for garnish (see tip)
- balsamic vinegar
Instructions
- In large bowl, stir together ricotta, egg and egg yolk until combined. Stir in Parmesan, salt, pepper and nutmeg. Sift in flour, a little at a time, stirring until dough comes together.
- Turn out onto generously floured work surface. Using your hands, roll into a smooth ball, adding as much flour as needed to achieve a smooth, slightly sticky dough.
- Press and shape into a square; divide into 8 equal portions. Roll each piece into an 8-inch (20 cm) rope; cut each into 8 pieces. Transfer to lightly floured baking sheet, leaving space between each gnocchi.
- Bring large pot of salted water to a boil. Add gnocchi in batches, gently stirring to prevent sticking to the bottom. Cook until gnocchi float to the top, 2½ to 3 minutes; remove with slotted spoon to another baking sheet.
- Heat a drizzle of olive oil in skillet or pot over medium heat. Add cooked gnocchi and cook, flipping, until golden and excess water is absorbed.
- Cook butter in pot over medium heat, stirring occasionally, until browned and nutty, 3 to 5 minutes. Transfer to heat-safe bowl, leaving dark bits in pot.
- Add 2 tbsp of the brown butter to small skillet over medium heat. Add gnocchi and heat, stirring until well coated, about 1 minute.
- To serve, spoon gnocchi onto plate, drizzle with more brown butter and sprinkle with fried sage leaves, more finely grated Parmsan, freshly ground black pepper and a few drops of balsamic vinegar.
Fried Sage Leaves: To make fried sage leaves, separate the leaves 1 bunch of fresh sage. Heat a shallow depth of olive oil in a small pot over medium heat. Once shimmering, fry the sage leaves until the sizzling has mostly subsided but the herbs are still green. Remove sage to a paper towel-lined bowl and season with a pinch of salt.
