Chef Paulette makes Fresh-made Ricotta Gnocchi in Butter-Sage Sauce
For the gnocchi:
1 lb. ricotta (2 cups)
¾ cup grated parmigiano
salt & pepper to taste
1 ¼ cups AP flour
For the Sauce:
8 tablespoons unsalted butter
5-6 fresh sage sprigs, leaves only
salt to taste
pinch hot pepper (aleppo or cayenne or hot pepper flakes)
1/2 cup grated parmigiano
Make the gnocchi: In a large bowl, mix together the ricotta, grated cheese, minced and salt & pepper till combined well. Add the flour (at first just a cup, then add more as needed to make a dough) and stir until a soft dough forms. Knead to bring it all together until not sticky but still a bit tacky. Try not to overwork the dough. Break off a small handful of dough and roll into a log about a ½-inch thick. Cut log into 1/2-inch pieces. Toss with flour on a flour-dusted baking sheet. Try not to let them touch to keep them from sticking to each other. Repeat with the rest of the dough.
Make the sauce: Melt butter in a large skillet. Add sage leaves and cook until sizzling. Season with salt & pepper., and a bit of hot pepper (optional). Add 2-3 tablespoons of pasta water to thin a bit.
Finish the dish: Bring a pasta pot of water to a boil. Salt water with about 2-3 teaspoons salt. Add gnocchi gently. Let water come back to a boil. The gnocchi will rise to the top in about 2-3 minutes. Let them cook a 30 seconds to a minute more. (Don’t let water come to rolling boil.) Scoop out and add to pan with butter and sage. Toss gently to coat. Add to a serving platter. Sprinkle with some parmesan.
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