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Gnocchi di Ricotta di Paolo

Updated February 23, 2016
(1 Votes)

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4 servings

CostInexpensive

Moderate

Total Timeunder 1 hour

OccasionCasual Dinner Party, Formal Dinner Party

Recipe Coursehot appetizer

Dietary Considerationhot appetizer

Mealdinner

Moodfestive

Taste and Texturebuttery, tangy

Type of Dishfresh pasta

Ingredients

  • 1 pound ricotta (must be prepared one to two days in advance)
  • ½ cup dried bread crumbs, or as needed
  • Finely grated zest of 1 lemon
  • 1 large egg
  • 1 teaspoon Scotch whisky
  • Salt
  • ½ cup sweet butter
  • 4 sage leaves, freshly chopped
  • Freshly grated Parmesan cheese

Instructions

Mix the ricotta, bread crumbs, lemon zest, egg, and Scotch together in a bowl. Add more bread crumbs, if necessary—the mixture should be fairly firm, but light and moist. Shape into 8 ovals about 3 inches long and 1 inch thick. Let rest for 10 minutes.

Bring 3 inches of lightly salted water to a rolling boil in a large, deep-sided frying pan. Gently lower the gnocchi into the boiling water with a slotted spoon. Gently roll each over with a wooden spoon to cook evenly. After about 5 minutes, when the gnocchi float, they are done. Drain on paper towels.

Meanwhile, melt the butter and stir in the sage leaves, keeping the heat very low.

Arrange 2 gnocchi on each of 4 first-course plates. Spoon equal amounts of the sage butter over the tops and sprinkle with Parmesan cheese. Serve immediately.

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