Ricotta Gnocchi in a Burnt Butter Garlic & Sage Sauce
Course: Main Course
Cuisine: Italian
Author: www.iamartsy.ca
Ingredients
for the gnocchi:
225gramsricotta cheese
1cupall-purpose flour
2eggs
1/2cupfreshly grated Parmesan cheese
1tspsalt
1/2tspfreshly ground black pepper
1/2tspnutmegoptional
1tspdried mixed herbsoptional
for the sage-butter sauce:
1tbspolive oil
3-4tbspbutter
2-3clovesgarliccrushed
8-10sage leaves
parmesean cheese
Instructions
Stir the salt, black pepper, nutmeg, and mixed herbs into the ricotta and Parmesan cheese, and set aside.
Pile the flour onto a clean counter-top and make a well in it. Crack the eggs into the well and start to beat them with a fork slowly working the flour into the eggs.
Add the cheese mixture into the flour and gently knead it until it just comes together (do not over-work the dough).
On a floured surface, divide the dough into 4 pieces and roll out each piece into 1 inch wide ropes. Cut each rope into 1 inch pieces with a zig-zag knife.
Bring a large pot of salted water to a boil and add the gnocchi, cook until they float to the surface and scoop them out.
In a heavy bottomed skillet, heat the olive oil and butter on medium heat. Mix continuously until the butter begins to lightly brown. Add the crushed garlic and the sage leaves, mix until the sage crisps and the garlic turns a light golden color.
Add the gnocchi, do not stir it for a couple minutes so that it begins to turn lightly golden brown. Stir it, pour it out into serving bowls and top with Parmesan cheese before serving.