Ricotta Gnocchi with Browned Butter and Sage Sauce
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 minutes before rolling it out and slicing it into small, pillow-shaped pieces. A short simmer was all the cooking required for our perfected ricotta gnocchi recipe.