For the Sauce:
1 cup (2 sticks) unsalted butter
6 tablespoons chopped fresh sage leaves Melt butter in heavy large saucepan over medium-high heat. Cook until butter solids are brown and have a toasty aroma, swirling pan occasionally, about 3 to 5 minutes. Add chopped sage (careful, mixture will bubble up). Turn off heat. Season sage butter generously with salt and pepper.
Add the warm gnocchi and gently toss to coat.
Finish with freshly grated Parmigiano-Reggiano and serve!
The word gnudimeans naked because these delicate little dumplings are simply made by boiling a ravioli filling, otherwise known as naked ravioli.
It’s ravioli without the pasta or you may also call them ricotta gnocchi.
1/2 stick of butter
4 cups ricotta cheese
2 eggs, lightly beaten
6 tablepoons flour
1 cup freshly grated Parmigiano-Reggiano
½ teaspoon salt
½ teaspoon freshly ground black pepper
Pinch of ground nutmeg
In a large bowl combine the ricotta cheese, eggs, flour, half of the Parmesan, salt, pepper and nutmeg. Mix to combine then place in the refrigerator for about an hour to allow the mixture to firm up.
Preheat oven to 400 degrees and bring a pot of salted water to boil.
Lightly flour your hands and roll 1 tablespoon of the mixture at a time into small balls. Gently drop the balls into the water and boil for about 5 minutes or until they slightly puff. Using a slotted spoon, remove the gnocchi and set them on a towel to drain.
Melt 2 tablespoons of butter and coat the bottom of a 10-inch baking dish. Arrange the gnocchi in the dish in one layer about ¼ inch apart. Melt the remaining butter and pour over the gnudi. Sprinkle with the remaining Parmesan, some freshly chopped sage leaves and bake for 5 minutes. Serve.
My mother made Gnocchi about once a month and they were surely one of my favorite foods. She would always use your average Idaho baking potato; but after a lot of trial and error with different recipes I have concluded that Russet potatoes produce the best texture.
These are light as a feather!
2 pounds Russet Potatoes
1 cup all-purpose flour plus more as needed
1 whole egg
Boil the potatoes (skin on) in a pot of water. Cook until tender. While still warm, peel off the skin and pass the potatoes through a food mill and onto a clean work surface.
Add most of the flour to the potatoes and mix into a soft mixture; add the eggs and add more flour as needed. Knead the dough until you have a slightly sticky ball.
Dust the work surface with some flour. Divide the ball into 4 equal pieces. Roll each piece into a rope-like shape about ¾ inches in diameter, occasionally dusting your hands and the work surface with flour to prevent sticking. Cut the rope into 1-inch pieces.
Score the gnocchi pieces by flicking them off the inside of a fork. My mother often used the inside of a small wicker basket. These markings allow the sauce to cling to the gnocchi.
Bring about 6 quarts of water to a boil. Drop about 24 gnocchi into the water. After they float to the top, wait about ten seconds and then remove them from the water with a slotted spoon. Set aside. Continue cooking the remaining gnocchi.