ricotta gnocchi with brown butter and sage sauce

I swoon over brown butter, especially when it is paired with another favorite of mine – pasta. I accidentally on purpose decide to brown butter for recipes that don’t call for it because I am so in love with its complex nutty flavor and oh so divine aroma that fills my house. However, when I decided it was time to fill that browned butter craving, I pulled out the recipe only to find that it required me to make home made pasta.

I love a good challenge, but home made pasta – let’s just say I was hoping to get a little more experience under my belt before I attempted this feat. I’ve always told myself when the right time came I’ll just roll up my sleeves and do it, no questions asked. Well the time came, and I must admit, I was rather intimidated. I had read about pasta making before: the special flour well with the egg yolks mixed gently together by your fingertips…. O yes, I’ve read about it. But after I re-read the recipe, my fears were calmed. There were no special instructions such as fingertip mixing and there was no expensive pasta equipment needed. In fact, the ingredients can be stirred together with a fork, chilled, rolled into ropes then sliced into small squares.

And if you are expecting the same texture from a boxed pasta, then you are in for a nice surprise. Fresh pasta is delicate and almost melts in your mouth. And unlike boxed pasta, this gnocchi is vamped up with flavor from ricotta, parsley and parmesan cheese. The cooking instructions were a little strange, but I followed them exactly. The end result was a bowl filled with soft and tender pillow like pasta squares bathed in perfect browned butter with a hint of fresh sage and the distinct flavor of shallots. Overall, I would say my first pasta making experience was a success.

Ricotta Gnocchi with Brown Butter and Sage Sauce
Blatantly taken from America’s Test Kitchen Cooking for Two

Serves 2

ATK Notes: We prefer to use whole-milk ricotta here, although part-skim ricotta will also work; do not use fat-free ricotta. When rolling out the gnocchi, use just enough flour to keep the dough from sticking to your hands and the counter; using too mush flour will make the gnocchi tough. After being cut and spread out on the parchment-lined baking sheet, the gnocchi can be covered and refrigerated for up to 24 hours before cooking.

Gnocchi:

10 ounces whole-milk ricotta cheese (about 1 1/4 cups)
1 slice high quality white sandwich bread, crusts removed, torn into pieces
1/2 cup grated Parmesan cheese
1 large egg, lightly beaten
1/4 cup chopped fresh parsley
Salt
1/4 teaspoon pepper
1/4 cup unbleached all-purpose flour, plus extra for the counter

Sauce:
3 tablespoons unsalted butter
1/8 teaspoon salt
1 tablespoon minced shallot
1 1/2 teaspoons chopped fresh sage
1 teaspoon fresh lemon juice

For the Gnocchi: Line a fine-mesh strainer set over a deep bowl with 3 paper coffee filters or a triple layer of paper towels. Place the ricotta in the lined strainer, cover and refrigerate for 1 hour.

Adjust an oven rack to the middle position and heat the oven to 300°F. Pulse the bread in a food processor to fine crumbs, about 10 pulses. Spread the crumbs on a rimmed baking sheet and bake, stirring occasionally, until dry and light golden, about 10 minutes; let cool. (You should have about 1/3 cup crumbs.)

Transfer the drained ricotta to the food processor and pulse until the curds break down to a fine, grainy consistency, about 8 pulses. Transfer the processed ricotta to a large bowl and stir in the parmesan, egg, parsley, 1/2 teaspoon salt, and pepper until combined. Sprinkle the flour and bread crumbs over the mixture, and stir until well combined. Refrigerate the dough for 15 minutes. Check the texture of the dough and add extra flour, 1 tablespoon at a time, if the dough is too wet.

Line a rimmed baking sheet with parchment paper. Lightly dust the counter with flour. With floured hands, roll a lemon-sized piece of dough into 3/4-inch-long pieces and transfer to the prepared baking sheet. Repeat with the remaining dough, dusting the counter with extra flour as needed.

For the Sauce: Melt the butter with the salt in a 12 inch skillet over medium-high heat, swirling occasionally, until the butter is browned and releases a nutty aroma, about 1 1/2 minutes. Off the heat, stir in the shallot and sage until fragrant, about 1 minute. Stir in the lemon juice and cover to keep warm.

Bring 4 quarts water to a boil in a large pot. Add 1 tablespoon salt. Reduce the heat so that the water is simmering, gently drop half of the gnocchi into the water, and cook until they float to the surface. Continue to cook the gnocchi, adjusting the heat as needed to maintain a gentle simmer, until they are cooked through, about 2 minutes longer. Scoop the gnocchi from the water with a slotted spoon, allowing excess water to drain back into the pot, and transfer to the covered skillet with the sauce. Repeat with the remaining gnocchi.

Using a rubber spatula, gently toss the gnocchi with the sauce until uniformly coated and serve.