Ricotta Gnocchi with Browned Butter and Sage
These ricotta based gnocchi come together quickly once you have made our lactose free Ricotta.
Ingredients:
- 1 cup (240 ml) of The World’s First Low-FODMAP Ricotta, drained until firm, about 15 to 20 minutes (the texture should be firm but still creamy and not too crumbly)
- 1 large egg
- 3/4 cup (75 g) grated Parmigiano-Reggiano cheese, divided
- 1/4 cup to 2/3 cup (36 g to 108 g) gluten-free all-purpose flour, such as Bob’s Red Mill 1 to 1 Gluten-Free Baking Flour, plus extra
- Pinch of kosher salt, plus extra
- 4 tablespoons unsalted butter, cut into pieces
- 1/4 teaspoon rubbed ground sage, divided
- Freshly ground black pepper
Preparation:
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Stir together the ricotta, egg, 1/2 cup (120 ml) of cheese, pinch of salt and 1/4 cup (36 g) of the flour in a bowl with a wooden spoon until combined. The texture should be soft, but you should be able to pick up the dough and roll it into a somewhat fragile ball that can remain intact. Add more flour to achieve correct texture but only as much as is necessary to preserve the delicacy of the finished gnocchi.
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Set a large pot of salted water to boil, using at least 4 quarts (3.8 L) of water.
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Sprinkle some extra flour on work surface, turn dough out and divide into 3 or 4 portions. Roll each portion into a rope about 3/4 inch (2 cm) thick. Use a sharp knife dipped in the flour to cut the rope into 1 1/2 inch (2.4 cm) lengths. Set cut gnocchi aside; roll and cut remaining gnocchi (see Tips).
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Once water is boiling, add half of the gnocchi, giving them plenty of room, and stir occasionally for about 3 minutes or until the gnocchi float to the top and are cooked through. Remove with a large slotted spoon and set aside; cook remaining gnocchi in the same manner.
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Have four warmed plates ready to receive gnocchi and your guests seated at the table! Heat half of the butter in a large nonstick skillet over medium heat until browned and fragrant. Add half the sage and half the gnocchi; the butter should hiss when you add the gnocchi. Toss the gnocchi around in the browned butter, sautéing for about 30 seconds to 1 minute, or until the gnocchi begin to brown in spots here and there. Turn out onto warmed plates. Repeat with remaining butter, sage and gnocchi. Season with salt and pepper, garnish with extra cheese and serve immediately.
Notes:
Tips
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You may have seen gnocchi sporting little ridges. This texture captures even more of the rich browned butter and while not a necessary step, you can create them if you like. Simply press the tines of a fork onto each cut gnocchi to create the ridges. You might need to slightly reshape the gnocchi into their desired barrel shape.