RICOTTA GNOCCHI IN BROWN BUTTER SAGE SAUCE

 

FOR THE GNOCCHI

  • 8 OZ WHOLE MILK RICOTTA CHEESE
  • 2 LARGE EGGS
  • ½ CUP GRATED PARMESAN
  • ½ TSP SALT
  • 1 CUP ALL-PURPOSE FLOUR

 

MIX THE ABOVE INGREDIENTS IN A LARGE BOWL AND KNEAD UNTIL SOFT.

DO NOT OVERWORK THE DOUGH.

 

ON A WELL FLOURED SURFACE, SHAPE THE DOUGH INTO TWO ROPES APPROX 1” X 18” EACH.

USING A FLOURED BUTTER KNIFE, SLICE INTO 1” PIECES.

WITH YOUR INDEX FINGER INDENT EAH PIECE.

 

BRING A LARGE POT OF SALTED WATER TO BOIL.

ADD GNOCCHI IN SMALL BATCHES AND BOIL UNTIL THEY FLOAT ABOUT 2 MINUTES.

 

FOR THE SAUCE

 

  • 3 OZ. PANCETTA DICED SMALL
  • ½ STICK BUTTER
  • 3-4 FRESH SAGE LEAVES
  • ½ CUP FROZEN PEAS
  • 1 TBLS FRESH LEMON ZEST
  • SALT & PEPPER

 

BROWN THE PANCETTA IN A SKILLET ON MEDIUM HIGH.

 ADD THE BUTTER AND SAGE.

COOK UNTIL BUTTER IS BROWN APPROX. 2 MINUTES

 

WITH A SLOTTED SPOON REMOVE THE GNOCCHI FROM THE POT AND DROP IN THE SKILLET.

LIGHTLY BROWN BOTH SIDES OF GNOCCHI.

ADD THE PEAS & LEMON ZEST

TOSS LIGHTLY

SALT, PEPPER AND SPRINKLE WITH PARMESAN.