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3 T butter
1 tsp chopped fresh sage
3/4 tsp salt
1/4 tsp ground black pepper
1 container (16 oz) ricotta cheese
6 T freshly grated Parmesan cheese
3/4 cup chopped fresh parsley
3/4 cup flour (as needed)
1. in 2 quart saucepan, melt butter over medium heat. Continue to cook, stirring, until butter turns golden brown. Remove from heat and add sage, 1/4 tsp salt and pepper; set aside.
2. In medium bowl, combine ricotta, Parmesan, parsley and remaining 1/2 tsp salt. Sprinkle flour over mixture and, with your hands, work mixture into soft, smooth dough. If dough is sticky, add more flour. Work dough just until flour is incorporated into cheese mixture; do not overwork.
3. Break off piece of dough; on a lightly floured surface, roll into 3/4 inch thick rope. Cut dough rope into 3/4 inch lengths. Place one pice of dough on inside curve of fork tines, gently pressing on dough with thumb as you roll along tines. Allow dough to drop off folk, slightly curling in on itself, forming an oval. One side of gnocchi will have ridges, the opposite will have an indentation. Repeat with remaining dough. Gnocchi can be made up to 4 hours ahead at this point. Arrange in floured, jelly-roll pan; cover and refrigerate.
4. in 5-quart saucepan, heat 4 quarts water to boiling. Add half of gnocchi and cook until gnocchi float to surface, 2 to 3 minutes. With slotted spoon, transfer to warm shallow serving bowl. Repeat with remaining gnocchi. To serve, top with sage butter.
1 tsp chopped fresh sage
3/4 tsp salt
1/4 tsp ground black pepper
1 container (16 oz) ricotta cheese
6 T freshly grated Parmesan cheese
3/4 cup chopped fresh parsley
3/4 cup flour (as needed)
1. in 2 quart saucepan, melt butter over medium heat. Continue to cook, stirring, until butter turns golden brown. Remove from heat and add sage, 1/4 tsp salt and pepper; set aside.
2. In medium bowl, combine ricotta, Parmesan, parsley and remaining 1/2 tsp salt. Sprinkle flour over mixture and, with your hands, work mixture into soft, smooth dough. If dough is sticky, add more flour. Work dough just until flour is incorporated into cheese mixture; do not overwork.
3. Break off piece of dough; on a lightly floured surface, roll into 3/4 inch thick rope. Cut dough rope into 3/4 inch lengths. Place one pice of dough on inside curve of fork tines, gently pressing on dough with thumb as you roll along tines. Allow dough to drop off folk, slightly curling in on itself, forming an oval. One side of gnocchi will have ridges, the opposite will have an indentation. Repeat with remaining dough. Gnocchi can be made up to 4 hours ahead at this point. Arrange in floured, jelly-roll pan; cover and refrigerate.
4. in 5-quart saucepan, heat 4 quarts water to boiling. Add half of gnocchi and cook until gnocchi float to surface, 2 to 3 minutes. With slotted spoon, transfer to warm shallow serving bowl. Repeat with remaining gnocchi. To serve, top with sage butter.
