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.
Ricotta Gnocchi in Browned Sage Butter Print Ready Recipe
Final Notes:
- 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.
Looks so delicious.
Thanks Jovina! The crispy sage leaves are perfect with the soft, soft cheesy gnocchi.
1)Ours were better
2)I am responsible for the subtle scoring on the butter as well as the placement of the sage leaves.
I know my place,lol!
Well done Liz. An official non-jittery assistant and taste tester.
Hi! I make potato gnocchi often, but will try this – seems like less work when you don’t have to cook the potatoes!
Hi Diane! I love potato gnocchi. They are fun to make and a delight to eat. These Ricotta Gnocchi in Browned Sage Butter are completely different tasting. Lighter, fluffier, unusual.
Tried for the first time due to having some ricotta to use and decided on this dish after seeing the reviews. Never done gnocchi before. I found the directions and quantities perfect and the outcome was completely successful, and delicious. I found using wet hands for forming the balls was a really good tip. Its uses good ingredients, quick to make and tasty, what’s not to like!
Crazy coincidence! We just ate gnocchi with brown butter and sage – using potato gnocchi from my freezer. Ricotta gnocchi is so much easier, but this recipe has become one of my specialties and I even have gnocchi making parties with friends. There is sooo much controversy linked to making potato gnocchi – read more… http://kitchenbliss.ca/potato-gnocchi
Read your potato gnocchi article. It belongs in a serious cooking journal. Good research! Entertaining. Great how you give the contrary expert opinions. Do your frozen nuggets withstand shipment from ON to QC?
You are funny. Feedback from you is a treasure – I always feel like framing it! Speaking of gnocchi surviving a journey – have always been creeped out by “fresh” gnocchi sold shrink wrapped in stores – what!!??
Totally inspired by your recipe we made them two hours ago and.. they were awesome !!
A slight variation… we used a 50/50 mix of Riccota, Feta with some olive oil and garlic that we had left over and … it was a revelation ! Thank you for your jittery garden of inspiration that never stops giving !