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|Recipe contributed by Joe Barracato
- 2 cups whole-milk ricotta cheese
- Pinch of nutmeg
- 2 egg yolks
- 3/4 cup of flour or more if needed
- 2/3 cup grated Parmesan cheese
- 6 tablespoons unsalted butter
- 1 teaspoon salt
- 10 to 15 sage leaves
- 1/4 teaspoon white pepper
- Make the dough: In a medium bowl, combine the ricotta with the egg yolks, Parmesan, salt, pepper and nutmeg. Mix well to ensure the mixture is fully homogeneous before adding the flour (in step 2), because once you add it, you want to mix as little as possible to prevent the gnocchi from becoming dense.
- Make a well in the center of the ricotta mixture and add the flour. Mix gently to combine, just until the flour is fully incorporated. The dough should be firm enough to be easily handled. If needed, add up to ¼ cup additional flour to ensure the proper texture.
- Shape the gnocchi: On a lightly floured surface, roll out a third of the dough into a long rope about ½ inch thick. Cut the rope into ¾-inch pieces.
- Cook the gnocchi: Bring a large pot of salted water to a boil. Drop the gnocchi into the water. Cook until all the gnocchi rise to the surface, 3 to 4 minutes. Drain.
- Heat the butter in a large sauté pan over medium heat until it begins to turn brown and smell nutty, 6 to 8 minutes. Add the sage and the cooked gnocchi, and sauté until the gnocchi are coated in the butter and the sage is fragrant, about 2 minutes. Serve immediately.
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