The Big Short is an incredible movie about the sad demise of the world’s economy circa 2008. Did anyone responsible for the disaster pay the price? Nope. Big banks are still sitting pretty, still poised to take advantage of the masses, and regular folks continue to pay the price.
For CEOS, Wall Street has rewritten the adage: Fool me once, shame on you; fo
While you’re contemplating the financial mess, think about biting into something innocent and lovely —Mark Bittman‘s Ricotta Gnocchi in Browned Sage Butter, peasant food with a regal veneer.
Ricotta Gnocchi in Browned Sage Butter
- sea salt
- 15 oz whole milk ricotta
- 2 eggs, lightly beaten
- 1 1/4 c Parmesan, plus more for serving
- freshly ground black pepper
- 1 c flour
- 3-4 T unsalted butter
- 16-30 sage leaves
In a large pot, boil water with a generous teaspoon of salt.
In a large bowl, combine ricotta, eggs, Parmesan, salt and pepper. Add flour gradually, stirring until you get a sticky dough. Using a tablespoon, scoop up mixture into balls and boil gnocchi for a few minutes. As gnocchi rise, remove them from the water with a slotted spoon. If the gnocchi don’t hold their shape, add a little more flour.
In a large pan, heat the butter over medium heat. When the butter browns, add sage leaves, cooking for a moment to crisp. Close the heat. Add cooked gnocchi to the butter sage sauce. Toss and serve with Parmesan. Good served hot. Excellent left over and eaten cold. Serves 6-8.
- Mark Bittman has wonderful food sense. There’s little you can do to improve upon his Ricotta Gnocchi in Browned Sage Butter, other than serve it with a copious amount of roasted veggies to respect Jittery’s golden rule — four bites healthy for each bite of indulgence.
- Watch Mark demonstrate his Ricotta Gnocchi in Browned Sage Butter.