Ricotta Cheese Gnocchi

Author: Mark Bittman

Servings: 4

Source: NY Times Cooking

Ingredients

  •  Salt
  • One 15-ounce container ricotta cheese, preferably whole milk
  • 2  eggs, lightly beaten
  • 1 ¼  cups freshly grated Parmesan, plus more for serving
  • Freshly ground black pepper
  • ¾ to 1  cup flour
  • 3  tablespoons unsalted butter
  • 10  or more sage leaves

Instructions

  1. Bring large salted pot of water to boil.
  2. Combine ricotta, eggs Parmesan, salt & pepper to taste in a large bowl.
  3. Add 1/2 cup flour and stir; add more flour until a sticky dough is formed.
  4. Test a spoonful of dough by scooping it and making sure it holds its shape when it’s boiled. Add a bit more flour if it does not.
  5. Put butter in a large skillet over medium heat and let brown. Add sage. 
  6. While sage fries, drop ricotta by mounded tablespoons into the boiling water. Do not overload the pot (batches of ~6 at a time).
  7. As gnocchi rises to the surface, remove it with a slotted spoon and brown in the skillet. 
  8. When all gnocchi are browned, toss in the butter mixture. 
  9. Adjust seasoning to taste and serve immediately.