ricotta gnocchi in brown butter sage sace

How To Make ricotta gnocchi in brown butter sage sace

• Step 1
  In a large bowl combine the ricotta, eggs, parmesan cheese, salt and flour.
• Step 2
  Knead until just incorporated into a soft dough (mine was very soft). Do not overwork or gnocchi will become tough.
• Step 3
  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).
• Step 4
  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)
• Step 5
  Bring a large pot of boiling, salted water to a rolling boil.
• Step 6
  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.
• Step 7
  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)
• Step 8
  Add butter and sage leaves.
• Step 9
  Cook until butter begins to brown - about two minutes.
• Step 10
  With a slotted spoon remove gnocchi from the pot and drop into the skillet.
• Step 11
  Lightly brown on both sides, tossing often, for about 3 minutes.
• Step 12
  Add peas and lemon zest, toss and cook until heated through.
• Step 13
  Season, to taste, with salt and pepper.
• Step 14
  Sprinkle with parmesan cheese.
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