Ricotta Cheese Gnocchi

By AzWench

You have to serve them immediately — these don’t keep well at all — but you’ll have no trouble polishing off the lot in a single sitting.

Ingredients

• Salt
• One 15-ounce container ricotta cheese, preferably whole milk
• 2 eggs, lightly beaten
• 1 1/4 cups freshly grated Parmesan, plus more for serving
• Freshly ground black pepper
• 3/4 to 1 cup flour
• 3 tablespoons unsalted butter
• 10 or more sage leaves

Details

Servings 4
Adapted from nytimes.com

Preparation

Step 1

1. Bring a large pot of water to a boil and salt it. Combine the ricotta, eggs and Parmesan in a large bowl, along with some salt and pepper. Add about 1/2 cup flour and stir; add more flour until the mixture forms a very sticky dough. Scoop up a spoonful of dough and boil it to make sure it will hold its shape; if it does not, stir in a bit more flour.

2. Put the butter in a large skillet over medium heat. When it melts and turns a nutty brown color, add the sage. While it fries, drop the ricotta mixture by the rounded tablespoon into the boiling water, working in batches of six or so at a time so as not to overload the pot.

3. When the gnocchi rise to the surface, remove with a slotted spoon and transfer to the skillet. When all the gnocchi are done, toss, taste and adjust the seasoning, and serve immediately.