Ricotta Gnocchi with Browned Butter and Sage
Prep Time: 30 minutes
Cook Time: 15 minutes
Ingredients:
* 3 Tablespoons butter
* 1 teaspoon chopped fresh sage
* 3/4 teaspoon salt
* 1/4 teaspoon ground black pepper
* 1 container (15 ounces) ricotta cheese
* 6 Tablespoons freshly grated Parmesan
cheese
* 3/4 cup chopped fresh parsley
* 3/4 cup all-purpose flour or as needed
Preparation:
In 2-quart saucepan,
melt butter over medium heat. Continue to cook, stirring, until butter turns
golden brown. (If butter gets too dark, it will be bitter.) Remove from heat
and add sage4, 1/4 teaspoon salt, and pepper; set aside.
In medium bowl,
combine ricotta5, Parmesan6, parsley, and remaining 1/2 teaspoon salt. Sprinkle
flour over ricotta mixture and, with your hands, work mixture into soft, smooth
dough. If dough is sticky, add some flour. Work dough just until flour is
incorporated into cheese mixture; do not overwork.
Break off piece of
dough; on lightly floured surface, roll into 3/4-inch-thick rope. (If rope
doesn't hold together, return to bowl with remaining dough and work in more
flour.) Cut dough rope into 3/4-inch lengths. Place one piece of dough on
inside curve of fork tines, gently pressing on dough with thumb as you roll
dough along tines. Allow dough to drop off fork, slightly curling in on itself, forming an oval. One side of gnocchi will have
ridges and opposite side will have an indentation. Repeat
rolling, cutting, and shaping with remaining dough. (Gnocchi can be made
up to 4 hours ahead to this point. Arrange in floured jelly-roll pan; cover and
refrigerate.)
In 5-quart saucepot,
heat 4 quarts water to boiling over high heat. Add half of gnocchi an cook until gnocchi float to the surface, 2 to 3 minutes.
With slotted spoon, transfer gnocchi to warm shallow serving bowl. Repeat with
remaining gnocchi. To serve, toss gnocchi with sage butter.
Yield: 8 first-course
servings
Per
serving: About 196 calories, 9g protein, 11g
carbohydrates, 13g total fat (8g saturated), 42 mg cholesterol, 394 mg sodium