Italian by KitchenFeed
Gnocchi with Brown Butter and Sage
Prep 15 min
Cook 10 min
Total 25 min
Serves 2 Steps
Step-by-step
1 Combine the flour, Parmesan, lemon zest and salt in a medium bowl. 2 Add the ricotta and egg and mix just until the dough comes together; do not overwork. 3 Scrape the dough onto a well-floured surface and pat into a rough square. 4 Cut the dough into fourths. 5 Roll each piece into a foot-long rope about 1 inch thick, flouring as needed. 6 Cut each rope into 1/2-inch pieces and set aside. 7 Heat 6 tablespoons of the butter in a large skillet over medium-high heat. 8 When the butter foams, add the gnocchi and cook, turning, until browned and crisp on all sides, 5 to 6 minutes. 9 Add the sage leaves and cook until crisp, about 30 seconds. 10 Season with salt and pepper. 11 Stir in 1/2 cup water, the lemon juice and the remaining 2 tablespoons butter. 12 Remove from the heat and sprinkle in the Parmesan while turning the gnocchi. 13 Let the sauce emulsify into a silky coating, about 1 minute, adding more water if the skillet looks dry. 14 Spoon into shallow bowls and serve immediately. Notes Total time 25 minutes, all active. Drain the ricotta well so the dough isn't wet. Use a skillet large enough to hold the gnocchi in a single layer so they crisp instead of steam. Store-bought potato gnocchi can be substituted for the ricotta dough: boil, then crisp in the browned butter with the sage.
Photo: Joy · Wikimedia Commons · CC BY 2.0
Source: Food Network
