Friday, May 22, 2009

Ricotta-Parmesan Gnocchi with Brown Butter-Herb Sauce

Ricotta-Parmesan Gnocchi with Brown Butter-Herb Sauce
Makes 8 first course servings
(Halve the recipe for 2 to 3 generous servings)


3 Tablespoons butter
1 teaspoon chopped fresh sage*
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1 container (15 ounces) ricotta cheese
6 Tablespoons freshly grated Parmesan cheese
3/4 cup chopped fresh parsley
3/4 cup all-purpose flour or as needed

*I swapped out snipped chives in this version; double or triple the amount if using chives.

Melt butter in a medium large (2-quart) saucepan over medium heat; stirring until it turns a deep golden brown. Don't allow to turn dark or burn or it will be bitter.
Remove from heat and add sage, or snipped chives, 1/4 teaspoon salt, and pepper; set aside and keep warm.

In medium bowl, combine ricotta, Parmesan, parsley, and remaining 1/2 teaspoon salt.

Sprinkle flour over ricotta mixture andwork mixture into soft, smooth dough with your hands or a silicone spatula.

If dough is sticky, add some flour. Work dough just until flour is mixed into cheese mixture; don't overwork.

Break off piece of dough and roll into a 3/4-inch-rope on lightly floured surface.,
(If rope doesn't hold together, return to bowl with remaining dough and work in more flour.)

Cut dough rope into 3/4-inch lengths. Place one piece of dough on inside curve of fork tines, gently pressing on dough with thumb as you roll dough along tines. Allow dough to drop off fork, slightly curling in on itself, forming an oval. One side of gnocchi will have ridges and opposite side will have an indentation.

Repeat rolling, cutting, and shaping with remaining dough. (Gnocchi can be made up to 4 hours ahead to this point. Arrange in floured jelly-roll pan; cover and refrigerate.)

To cook:

In 5-quart saucepot, heat 4 quarts water to boiling over high heat. Add half of gnocchi and cook until gnocchi float to the surface, 2 to 3 minutes. With slotted spoon, transfer gnocchi to warm shallow serving bowl. Repeat with remaining gnocchi. To serve, toss gnocchi with sage butter, if desired sprinkle with additional chopped herbs and grated Parmesan cheese.

Adapted from "The All-New Good Housekeeping Cookbook"

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