Entree: Italy – Gnocchi di ricotta al burro nocciola, salvia e limone (Ricotta gnocchi with browned butter, sage and lemon)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 10 min

Total 40 min

Ingredients

- 2 cups (16 oz / 454 g) whole-milk ricotta cheese
- 2 large eggs, approx. 3.5 oz (100 g) total, lightly beaten
- 1 cup (3 oz / 85 g) grated Parmigiano-Reggiano cheese, divided
- 1/4 cup (4 tbsp / 15 g) chopped Italian parsley
- 1/4 tsp (0.5 g) ground nutmeg
- 1 1/4 cups (150 g) all-purpose flour, plus extra for dusting
- 1/4 cup (30 g) all-purpose flour for dusting
- salt, to taste
- black pepper, to taste
- 6 tbsp (3 oz / 85 g) unsalted butter
- 10 fresh sage leaves
- 1 lemon, zested and juiced (about 1 tbsp / 15 ml juice)
- 1/2 cup (120 ml) reserved gnocchi cooking water
- 1/4 cup (1 oz / 28 g) grated Parmigiano-Reggiano cheese, for finishing

Instructions

1. Line a baking sheet with lightly floured parchment. In a bowl combine the ricotta, beaten eggs, 1 cup (3 oz / 85 g) grated Parmigiano-Reggiano, chopped parsley, nutmeg, and 1 1/4 cups (150 g) flour. Season lightly with salt, to taste and black pepper, to taste. Mix with a spatula until just combined, then bring together gently with your hands; the dough should be soft and slightly tacky but not wet.
2. Turn the dough onto a lightly floured board. Handle minimally to avoid developing gluten: divide into 4 pieces, roll each into a rope about 1/2 to 5/8 inch (1.2–1.6 cm) in diameter, using extra flour as needed to prevent sticking. Cut ropes into 5/8 inch (1.6 cm) pieces and, if desired, roll each over the tines of a floured fork to form ridges. Transfer to the prepared sheet and keep lightly floured.
3. Bring a large pot of water to a rolling boil and season the water generously with salt, to taste. In batches, cook the gnocchi until they rise to the surface and are tender, about 2 minutes after rising. Use a slotted spoon to transfer cooked gnocchi to a bowl, reserving 1/2 cup (120 ml) of the cooking water.
4. While the first batch cooks, melt the butter over medium heat in a wide skillet. Continue cooking, swirling the pan, until the butter foams and then turns a deep golden-brown with a toasted-nut aroma (burro nocciola), about 3–4 minutes; watch carefully to avoid burning.
5. As the butter browns, add half the sage leaves and crisp them briefly in the butter, about 15–20 seconds, then remove the pan from the heat. Add lemon zest and about 1 tablespoon (15 ml) lemon juice to the browned butter and return the pan to very low heat.
6. Add the cooked gnocchi to the skillet in a single layer. Spoon in 1/4 to 1/2 cup (60–120 ml) of the reserved cooking water a little at a time to create a silky emulsion with the brown butter; use just enough to coat the gnocchi lightly. Warm the gnocchi gently for 1 minute so they absorb the sauce.
7. Turn off the heat and add the remaining sage leaves, 1 cup (3 oz / 85 g) grated Parmigiano-Reggiano, and a splash more lemon juice if desired. Toss or shake the pan to coat; if the sauce seems dry, add a tablespoon of reserved cooking water and toss again. Adjust salt, to taste and black pepper, to taste.
8. Plate the gnocchi, finish with the reserved 1/4 cup (1 oz / 28 g) grated Parmigiano-Reggiano, a scattering of chopped parsley, and an optional extra drizzle of browned butter from the pan. Serve immediately.