Ricotta Gnocchi

Ingredients

• 1 egg lightly beaten
• 1 pound whole milk ricotta cheese* (about 2 cups)
• 1/2 cup grated Parmigiano-Reggiano cheese, or grated Parmesan cheese
• 1/4 cup finely chopped fresh flat-leaf parsley (optional)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3/4 to 1 1/4 cups all-purpose flour
• Warmed marinara or Browned Butter Sage Sauce (see below)

Nutrition Information

*These values are approximate. Per serving, based on a 2,000 Calorie diet.

Instructions

In small bowl stir together egg, ricotta, Parmigiano-Reggiano cheese, parsley (if desired), salt and pepper. Add flour, 1/4 cup at a time, stirring until a soft, wet dough forms. Stop adding flour when you can use the palm of your hand to gently roll a portion of the dough into a smooth log on a floured surface.

On floured surface use hands to roll dough, about 1/6 at a time, into a 3/4-inch-thick rope. Use knife to cut ropes into 3/4-inch-long pieces. Arrange pieces on floured surface, with one cut side down. Use lightly floured tines of a fork to flatten each piece to 3/8-inch thickness. Arrange in a single layer on a lightly floured baking sheet. Cook immediately or refrigerate, uncovered, for up to 24 hours.

To cook gnocchi, fill Dutch oven about 1/2 full of salted water. Bring to boiling. Add half of gnocchi. Gently stir once. Cook for 2 to 3 minutes or until gnocchi float. Continue cooking for 1 minute more. Use slotted spoon to gently transfer gnocchi to colander. (Do not pour into colander.) Repeat with remaining gnocchi.

Serve gnocchi with marinara sauce or Browned Butter Sage Sauce.

*Read the ingredients and select a ricotta cheese without stabilizers (modified food starch or various gums) or use Homemade Ricotta. Organic ricotta or those made freshly at deli counters usually do not contain stabilizers and would work well. But make sure to read the ingredient label to be sure.

Browned Butter Sage Sauce: Cut 6 large fresh sage leaves into thin slivers. Set aside. Just before cooking gnocchi, in medium skillet melt 3 tablespoons butter over medium heat. Swirl or stir until butter turns dark golden brown. Stir in sage leaves. Immediately remove from heat. Toss with warm gnocchi.