Lemon Ricotta Gnocchi with Brown Butter and Sage
Serves 6
2 eggs
2 egg yolks
12 ounces whole milk Ricotta
3 ounces parmesan cheese, finely grated
1 ½ cups all-purpose flour
½ teaspoon nutmeg, freshly ground
2 teaspoons Sea salt
½ teaspoon white pepper
To make the gnocchi:
- Combine eggs, yolks, and ricotta in a large mixing bowl and whisk until completely smooth.
- Add Parmesan cheese and lemon zest and fold in with a spatula.
- Sift together flour, nutmeg, salt and pepper, then fold into gnocchi mixture until just combined.
- Roll the dough out onto a lightly floured surface and shape into a log. Divide the log into quarters with a pastry cutter or knife. Cover with a dry towel.
- Clear excess flour from the work surface. Working with one quarter at a time, roll the dough into long thin logs.
- Cut logs into bite-size pieces. Dust with flour and place on a sheet pan lined with parchment paper and dusted with flour.
- Refrigerate gnocchi to use the same day or freeze in a single layer then store in a Ziploc bag in the freezer for up to two months.
To cook the gnocchi:
Bring slated water to a boil in a large pot. Add gnocchi and return to the boil. Cook gnocchi at a rolling boil for two minutes. They should be floating. Check for doneness by removing a gnocchi and cutting it in half. The texture should be uniform and cooked through the center. Remove the rest of the gnocchi and serve with tomato sauce.
To make the sauce:
- Melt butter over medium heat and allow it to turn deep golden brown, but do not let it burn.
- Add sage, lemon juice, salt and pepper.
To finish the dish:
- Bring salted water to a boil in a large pot.
- Add the gnocchi to the boiling water and cook at a rolling boil for two minutes. Cook in batches so you do not over crowd the boiling water. Check for doneness by removing a gnocchi and cutting it in half. The texture should be uniform, and cooked through the center.
- Drain and serve with sauce.
