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Ricotta Gnocchi with Brown Butter and Sage

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Ingredients Method

Ingredients
  

  • 16 oz Whole Milk Ricotta Cheese
  • 2 Slices of Good Quality White Sandwich Bread 1/2 Cup
  • 1 Large Egg
  • 2 Tablespoons of Fresh Minced Basil
  • 1/4 Teaspoon Ground Black Pepper
  • 6 Tablespoons of Flour
  • 1 /2 Cup Grated Parmesan
Sauce
  • 4 Tbsp Butter
  • 1 Small Shallot
  • 2 Tsp Minced Sage Leaves
  • 1 Tsp Lemon Juice

Method
 

  1. Strain the ricotta, if you buy good quality Italian ricotta you might not have any liquid. The cheese from Fierro's doesn't. If it does, strain it in a fine mesh strainer.
  2. Transfer to a bowl.
  3. Pulse bread in a food processor, then spread crumbs on a baking sheet, bake until golden brown.
  4. Mix ricotta and breadcrumbs together in a food processor until you have a fine mixture.
  5. Transfer to a bowl, then add your eggs, basil, and Parmesan to the ricotta pile.
  6. Mix together until it's consistent, then refrigerate for 15 minutes. The dough needs be moist but not so moist that it essentially falls apart in your hands.
  7. On a floured surface, portion out the dough into lemon sized pieces.
  8. Roll them out 3/4 inch thick ropes and cut them into 3/4 inch lengths.
  9. Transfer all the pieces to a piece of parchment paper.
  10. To prepare the sauce, melt the butter in the pan until it's browned, be careful not to burn it. The smell of the butter should have a "nutty aroma" to it. Take it off the heat and add your shallots and sage, stir for about a minute. Stir in your lemon juice and allow it to stay warm.
  11. Prepare your gnocchi, bring a large pot of water to boil. Once it boils reduce the heat so it simmers. Now gently place the gnocchi into the water. The gnocchi is cooked once it floats, about 2 minutes.
  12. Once the gnocchi's are cooked scoop them out with a slotted spoon and serve with your sauce. Enjoy!!