Ricotta Cheese Gnocchi

Ingredients

• Salt
• One 15-ounce container ricotta cheese, preferably whole milk
• 2 eggs, lightly beaten
• 1 ¼ cups freshly grated Parmesan, plus more for serving
• Freshly ground black pepper
• ¾ to 1 cup flour
• 3 tablespoons unsalted butter
• 10 or more sage leaves

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    539 calories; 34 grams fat; 20 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 26 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 30 grams protein; 194 milligrams cholesterol; 612 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Bring a large pot of water to a boil and salt it. Combine the ricotta, eggs and Parmesan in a large bowl, along with some salt and pepper. Add about 1/2 cup flour and stir; add more flour until the mixture forms a very sticky dough. Scoop up a spoonful of dough and boil it to make sure it will hold its shape; if it does not, stir in a bit more flour.
2. Put the butter in a large skillet over medium heat. When it melts and turns a nutty brown color, add the sage. While it fries, drop the ricotta mixture by the rounded tablespoon into the boiling water, working in batches of six or so at a time so as not to overload the pot.
3. When the gnocchi rise to the surface, remove with a slotted spoon and transfer to the skillet. When all the gnocchi are done, toss, taste and adjust the seasoning, and serve immediately.

45 minutes to 1 hour