Housemade Ricotta Gnocchi with Sage Brown Butter

Ingredients

• Ricotta cheese (1 ½ cups, drained)
• Parmesan cheese (½ cup, grated)
• Egg (1, large)
• All-purpose flour (1 cup, plus more for dusting)
• Salt (1 teaspoon)
• Black pepper (½ teaspoon, freshly cracked)
• Nutmeg (¼ teaspoon, freshly grated)
• Butter (4 tablespoons)
• Sage leaves (10-12, fresh)
• Extra Parmesan cheese (for garnish)

Instructions

1. In a large bowl, combine the drained ricotta cheese, grated Parmesan cheese, beaten egg, salt, black pepper, and nutmeg. Mix until well combined and smooth.
2. Gradually add 1 cup of flour to the mixture, stirring gently until the dough begins to form. If the dough is too sticky, add more flour, a tablespoon at a time, until manageable but still soft.
3. Turn the dough out onto a well-floured surface and knead gently for about a minute until smooth. Avoid over-kneading to keep the gnocchi tender.
4. Divide the dough into four equal pieces. Roll each piece into a long rope, about 1 inch in diameter.
5. Cut each rope into 1-inch pieces to form the gnocchi. Optionally, press each piece lightly with a fork to create ridges that help hold the sauce.
6. Bring a large pot of salted water to a boil. Gently add the gnocchi and cook until they float to the surface, about 2-3 minutes. Once floating, allow them to cook for an additional 30 seconds.
7. While the gnocchi are cooking, melt the butter in a large skillet over medium heat. Add the sage leaves and cook until the butter is browned and the leaves become crispy, about 3-4 minutes.
8. Using a slotted spoon, transfer the cooked gnocchi to the skillet with the sage brown butter. Toss gently to coat the gnocchi evenly in the sauce.
9. Serve the gnocchi hot, garnished with extra grated Parmesan cheese and a sprinkle of freshly cracked black pepper.