Ricotta Gnocchi with Sage Butter

Adapted from Mario Batali's Molto Italiano.

Surprisingly easy and quick for an over- the-top amazing meal. 

Ricotta Gnocchi 

1 1/2 lbs. Ricotta Cheese. 

1 c. All-Purpose Flour

2 Large Eggs. Preferably organic, free-range, farm-raised. Huge difference in taste, color & nutrients!

1 tsp. Sea Salt

1/2 tsp. Black Pepper

(I dropped the ricotta to 16 oz. & used 1 egg. Flour may need to be reduced.) 

Put the ricotta in a fine sieve, set over a bowl, cover with plastic wrap and refrigerate for 8 hours or overnight to drain. The cheese becomes firmer and drier which equals less sticky mess...I learned the hard way ;) 

In a large bowl combine drained ricotta, flour, eggs, salt and pepper. Stir together gently until a soft dough forms.  Add a little more flour if it's still sticky when poked. 

Dust your hands with flour and shape the dough into little balls. I made mine about 1/2 inch, size is up to you.  Place the gnocchi on a baking sheet lined with a lightly floured kitchen towel. 

Cook-Now Method: 

If you're ready to cook now, bring a large pot of water to boil. Add a few pinches of sea salt. Gently drop your gnocchi in, only as many that can float freely without being crowded.  Stir gently to separate them. 

Boil until they rise and float on the surface. Pretty cool! About 7 mins. Remove with a slotted spoon or my fave, a skimmer.  Drop into a colander over a bowl for a moment to drain off. 

Make For Later Method: 

Take your finished gnocchi and pop the whole baking sheet into the fridge to cook later that day.

Or pop the pan into the freezer. Once frozen, add to freezer bags or containers for another meal. 

Use the Cook-Now Method to cook your frozen gnocchi. 

Gnocchi with Sage Butter

2 handfuls of Fresh Sage Leaves

1 stick/ 8 Tbsp. Organic Butter 

In a large saute pan, melt the butter over medium heat. Once melted, add the sage leaves and fry until aromatic and lightly crisped. Remove the sage to another bowl. 

To the hot sage-infused butter, add your freshly boiled gnocchi.  Fry until golden brown and most of the butter has been absorbed. 

Plate-up, add the fried sage and drizzle the extra butter on top of each serving.  

Add fresh grated Parm to take it to the next level of awesome. 

Enjoy!

Simple Italian Salad

Salad Greens. Romaine heart pictured. 

Sliced or Chopped Red Onion

Chopped Red Pepper

Chopped Tomato

Pitted & Sliced Kalamata Olives

A Splash of Red Wine Vinegar, Extra Virgin Olive Oil & a smidge of high quality Balsamic Vinegar if you have it. 

Black Pepper Freshly Ground

Fresh Grated Parm

Chopped or Torn Basil, Oregano and/ or Thyme

Ricotta Gnocchi with Sage Butter. Simple Italian Side Salad.