Ricotta Gnocchi with Browned Butter and Sage Sauce

Name: Ricotta Gnocchi with Browned Butter and Sage Sauce
Cuisine: Europe, Italian
Ingredients: 1 container, whole-milk ricotta (15- or 16-ounce), see note above; 2 large slices, white sandwich bread, crusts removed and bread torn into quarters; 1 , large egg; 2 tablespoons, minced fresh basil leaves; 2 tablespoons, minced fresh parsley leaves; , Table salt; 1/4 teaspoon, ground black pepper; 6 tablespoons, all-purpose flour, plus additional for work surface; 1 ounce, Parmesan cheese, grated (about 1/2 cup); 4 tablespoons, unsalted butter, cut into 4 pieces; 1 , small shallot, minced (about 2 tablespoons); 2 teaspoons, minced fresh sage leaves; 1 teaspoon, fresh lemon juice from 1 lemon; 1/8 teaspoon, table salt

Main Courses
Europe
Italian
Eggs & Dairy
Cheese

Appears in Cook's Illustrated September/October 2007

This elegant Florentine dish is the lighter cousin of potato gnocchi. But achieving the right texture requires more than a simple ricotta- for-potato swap.

SERVES 4-6 as a first course, 2-3 as a main course

TIME 1¾ hours, plus 1 hour straining

Ricotta Gnocchi with Browned Butter and Sage Sauce

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