Ricotta Gnocchi with Browned Butter and Sage Sauce
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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.
WHY THIS RECIPE WORKS
Using ricotta instead of potatoes in a gnocchi recipe yields a quicker, lighter dish. To keep the dough light and workable, we drained the ricotta, replaced much of the flour with homemade dried bread crumbs, and refrigerated it for 15 minu...