Classic Homemade Ricotta Gnocchi with Sage Butter Sauce

Ingredients

• •1 cup ricotta cheese (whole milk preferred)
• •1 large egg
• •1/3 cup grated Parmesan cheese
• •3/4 teaspoon salt
• •1/2 teaspoon freshly ground black pepper
• •1 cup all-purpose flour (plus extra for dusting)
• •4 tablespoons unsalted butter
• •8-10 fresh sage leaves
• •Salt to taste (for boiling water)
• •Optional: extra grated Parmesan for serving

Instructions

1. 1

   In a large bowl, mix the ricotta cheese, egg, Parmesan cheese, salt, and pepper until smooth.

2. 2

   Gradually add the flour while mixing, until a soft dough forms. Be careful not to overmix; the dough should be slightly sticky.

3. 3

   Lightly flour a clean work surface and your hands. Take a portion of the dough and roll it into a long rope about 1/2 inch thick.

4. 4

   Cut the rope into 1-inch pieces to form the gnocchi. Repeat with the remaining dough.

5. 5

   Bring a large pot of salted water to a gentle boil.

6. 6

   In the meantime, melt the butter in a skillet over medium heat. Add the sage leaves and cook until the butter is golden and fragrant, about 2-3 minutes. Remove from heat and set aside.

7. 7

   Cook the gnocchi in batches in the boiling water. They are done when they float to the surface, about 2-3 minutes.

8. 8

   Using a slotted spoon, transfer the cooked gnocchi directly to the sage butter sauce.

9. 9

   Toss the gnocchi gently in the skillet to coat them with the sauce.

10. 10

    Serve immediately, garnished with extra grated Parmesan if desired.