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Ricotta Gnocchi with a Sage and Brown Butter Sauce

Written by Rachael on August 24th, 2012.      0 comments

 

 
ricotta with cheese 2

Step 1

Make your ricotta as usual. Make sure ricotta is not too wet. Hang in a tea-towel/butter muslin overnight so excess moisture is removed. Mix 500g of ricotta, 2 eggs, 2 tablespoons of grated parmesan, salt and pepper to taste and pinch of nutmeg before folding in 4-6 tablespoons of flour.

rolling 3

Step 2


Mix into a ball as shown.

Tip: Try and keep the mixture as wet/light as possible by not adding more flour than indicated, or you will end up with tough floury dumplings.
gnocchi 3

Step 3


Take a small amount of mixture and roll into a sausage shape on a floured surface (you will need to flour up your hands for this).
cutting gnochi 3

Step 4


Cut your gnocchi sausage into smaller segments as shown. 
on tray 3

Step 5


Repeat with the rest of your mixture.

 
boiling gnocchi 3

Step 6


To Cook: Drop the segments in a pot of salted boiling water (do not boil too wildly). Remove when they rise to the top.
sauce 2

Step 7


Sage and brown butter sauce: Melt 200grams of butter over a low-medium heat until it begins to get just slightly bubbly. Then add 1/4 cup of chopped fresh sage leaves to the butter while stirring constantly. Continue to stir for a further 1 to 2 additional minutes, until the butter has turned very light brown and has a rich, nutty aroma. Season the sauce with ground black pepper and lemon zest
cheese and nuts 2

Step 8


Serve butter sauce over Gnocchi with freshly shaved parmesan cheese and toasted sliced almonds.

 
finished! 2

Step 9


Gnocchi is ready to eat! yum!!
 
Topics: Ricotta
 

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