Whole Milk Ricotta Gnocchi with Brown Butter & Sage

This is my favorite recipe on this page, folks. A good friend of mine made it for me just after I had my daughter, and I have such a fond memory of that dinner together. The ultimate food for the soul, can be the main entree or a side, whatever you chose. If you can get your hands on our garlic rosemary Ricotta, we recommend it. 

Ingredients

• 1 pound Crooked Face Creamery whole-milk or garlic rosemary ricotta
• 1 egg
• 1/4 cup Parmesan cheese, grated
• ½ tsp salt
• ½ tsp pepper
• 1½ cups all purpose flour, plus more for rolling
• ½ stick unsalted butter - I recommend Casco Bay Butter also sold at our retail shop
• Sage, 8-10 leaves

Directions

1. Stir together the ricotta, eggs, and Parmesan cheese. Add flour, stirring carefully to form a soft, wet dough.
2. Gently shape dough on a well-floured surface with lightly floured hands into 2 (1-inch-thick) ropes. Be careful not to press too hard as the dough is quite delicate. Cut the dough crosswise into 1-inch pieces with sharp knife and place on a lightly floured parchment-lined baking sheet until ready to cook.
3. Put a large pot of water on over medium-high heat with a dash of salt. Once water has come to a boil, cook gnocchi, adding a few at a time to pot and stirring occasionally, until cooked through, 3 to 4 minutes per batch. At this point, gnocchi should float to the top of the water. Lift out with a slotted spoon and drain in colander.
4. Meanwhile, cook butter with in a 12-inch heavy skillet over medium-low heat until golden brown, about 5 minutes. About 2 minutes in, add sage leaves to the butter and fry until crisp, about 45 seconds.
5. Serve gnocchi with brown butter drizzle and sage garnish. 

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