Ricotta Gnocchi in Brown Butter Sage Sace
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8 ozwhole milk ricotta cheese
1/2 cgrated parmesan plus more for topping
1 call purpose flour plus more for surface
3 ozpancetta diced small
1/2 stickunsalted butter
3-4fresh sage leaves
1/2 cfrozen peas thawed
1 Tbspfresh lemon zest
·salt to taste
·pepper to taste
How to Make Ricotta Gnocchi in Brown Butter Sage Sace
- In a large bowl combine the ricotta, eggs, parmesan cheese, salt and flour.
- Knead until just incorporated into a soft dough (mine was very soft). Do not overwork or gnocchi will become tough.
- On a well floured surface shape the dough into two ropes about 1"x18" inches each. (I had lots of trouble with the long ropes so I made 4 shorter ones).
- Using a floured butter knife slice into 1" pieces. With the tip of your index finger indent each piece as this will later help sauce stick to the pasta (I dipped my finger into water before indenting each gnocchi so my finger wouldn't stick to the dough)
- Bring a large pot of boiling, salted water to a rolling boil.
- Add gnocchi, in small batches (I added to the batch one at a time so they would remain separate) and boil until they float, about 2 or 3 minutes.
- Meanwhile brown pancetta in a large skillet over medium-high heat . (I browned the pancetta first and let it sit until the gnocchi was in the pot and re-heated when adding next ingredients)
- Add butter and sage leaves.
- Cook until butter begins to brown - about two minutes.
- With a slotted spoon remove gnocchi from the pot and drop into the skillet.
- Lightly brown on both sides, tossing often, for about 3 minutes.
- Add peas and lemon zest, toss and cook until heated through.
- Season, to taste, with salt and pepper.
- Sprinkle with parmesan cheese.