Ricotta Gnocchi with Pine Nut Brown Butter Sage Sauce
Recipe by Mari Loewen.
Gnocchi
2 pounds (900g) fresh whole-milk ricotta
2 eggs
2 tablespoons extra-virgin olive oil
½ cup (50g) grated Parmesan, plus more for serving
¼ teaspoon freshly grated nutmeg
4 cups (500g) all-purpose flour, sifted, plus more for rolling the dough
Sauce
½ cup (110g) butter
8 sage leaves
¼ cup (35g) pine nuts
12 ounces (340g) Brussels sprouts, trimmed and very thinly sliced
Pine nuts and grated Pecorino to serve, (optional)
For Gnoochi, in a large bowl, mix ricotta, eggs, and olive oil until smooth. Stir in Parmesan and nutmeg. Gradually add flour, stirring until a dough forms. Transfer to a floured surface and knead into a smooth ball, adding flour as needed. Slice the dough like bread, then roll each slice into a thumb-thick rope, working from the center outward. Place two ropes side by side and cut into 1-inch (2.5cm) pieces. Roll each piece off the back of a fork to create ridges for holding sauce.
For sauce and final dish, bring a large stockpot of salted water to a boil. Meanwhile, melt butter, then add sage leaves and pine nuts in a wide skillet over medium heat, until the butter begins to brown lightly, about 5 to 7 minutes. Fold in Brussels sprouts, then turn off the heat.
Add half of the gnocchi to the boiling water and stir gently with a wooden spoon to prevent sticking. When the gnocchi rise to the top (a sign they are done cooking), about 5 minutes later, scoop them out with a slotted spoon, shaking off excess water. Immediately add the gnocchi to the butter mixture and toss to coat. To serve, top with pecorino and pine nuts.
