Housemade Ricotta Gnocchi

Ingredients

• Sage leaves (10)
• Butter (2 tablespoons)
• Nutmeg (a pinch)
• Black pepper (1/2 teaspoon)
• Salt (1 teaspoon)
• All (purpose flour - 1 to 1 1/2 cups)
• Egg (1 large)
• Parmesan cheese (1/2 cup, grated)
• Ricotta cheese (2 cups)

Instructions

1. In a large bowl, combine the ricotta, Parmesan, egg, salt, pepper, and nutmeg.
2. Gradually add the flour, stirring until the dough comes together.
3. Turn the dough out onto a floured surface and knead it a few times to bring it together.
4. Divide the dough into 4 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.
6. Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 2-3 minutes.
7. Meanwhile, melt the butter in a large skillet over medium heat. Add the sage leaves and cook until the butter is browned.
8. Using a slotted spoon, transfer the cooked gnocchi to the skillet with the butter and sage. Toss to coat.
9. Serve the gnocchi hot, with extra Parmesan cheese on top if desired.