Ricotta Gnocchi with Browned Butter and Sage
Prep Time: 30 minutes
Cook Time: 15 minutes
* 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
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
serving: About 196 calories, 9g protein, 11g carbohydrates, 13g total fat (8g saturated), 42 mg cholesterol, 394 mg sodium