Ricotta Gnocchi
1 pound whole-milk ricotta
2 large eggs
1/2 cup finely grated Parmesan or pecorino cheese
1 cup flour
Salt
Work all ingredients together into a light dough.
Flour a work surface and roll dough into several 3/4 inch thick logs.
Cut log into 3/4 inch pieces.
Roll pieces off the back of a fork with your thumb.
Add gnocchi to a large pot of boiling water and remove shortly after they float to the surface.
Sage Brown Butter Sauce
6 T butter
1 T red pepper flakes
Sage leaves
1/2 cup shaved parmesan
Aged Balsamic Vinegar
Melt butter over high heat.
Cook until the butter develops brown specs and smells nutty.
Add sage leaves and red pepper flakes.
Add gnocchi and toss with Parmesan.
Serve immediately with a drizzle of Balsamic vinegar.
