Here is a quick dinner that sounds difficult to make. But it is really easy. Sage is still looking great in our garden with the long, warm fall we have had and it pairs beautifully with butter in about 5 minutes of gentle cooking. The ricotta gnocchi is a little more involved but not much, and if you have ever tried to make potato gnocchi and felt discouraged, redemption is at hand. These are super simple to make. We first ate these when our friends Marjorie and Marian of Orb Weaver Farm made them for us, and we have been hooked ever since.
Ricotta Gnocchi with Sage Brown Butter
- 2 cups whole-milk ricotta (1 pound) Have you had the yummy one from Mountain Home Farm?
- 2 large eggs, lightly beaten
- 1 1/2 cups grated Parmigiano-Reggiano (3 ounces), divided
- 1/4 teaspoon grated nutmeg
- 1 1/4 cups all-purpose flour
- 1/2 stick unsalted butter
- 10 to 15 whole sage leaves, depending on size. About 1/4 cup.
- Stir together ricotta, eggs, 1 cup cheese, nutmeg, and 1/4 teaspoon each of salt and pepper. Add flour, stirring to form a soft, wet dough.
- Shape dough on a well-floured surface with lightly floured hands into 2 ropes that are about 1 inch thick. Cut crosswise into 1-inch pieces with a lightly floured knife. Place in 1 layer on a lightly floured parchment-lined baking sheet while you work.
- Cook gnocchi in 2 batches in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water), adding a few at a time to pot and stirring occasionally, until cooked through (cut one in half to check), 3 to 4 minutes per batch. Lift out with a slotted spoon and drain in colander.
- Meanwhile, cook butter with sage in a 12-inch heavy skillet over medium-low heat until golden brown, about 5 minutes.
- Gently toss gnocchi with brown butter in skillet and sprinkle with remaining 1/2 cup cheese. Season with salt.
For a great photo explanation of this, click on any of these pictures for a link to the "Inspired Taste" website. They do a great job of explaining the simple process.