RICOTTA GNOCCHI WITH BROWNED BUTTER AND SAGE SAUCE

From Cook’s Illustrated
Serves 4-6 as first course or 2-3 as main dish

Note from Andrea – I used whole milk ricotta cheese, Price Chopper brand, and did not have to strain or food process the cheese. If you use part-skim cheese, you may need to drain it. I don’t know why they recommend processing it, unless there is some kind of course ricotta cheese that I don’t know about. I doubled this recipe to make sure there is enough gnocchi for 4, and made a single recipe each of the sage butter sauce and tomato-cream sauce. To thaw frozen gnocchi, I would place them flat on a cookie sheet, not overlapping. And read the directions about how to boil them.

We recommend using Calabro whole-milk ricotta, although other brands and part-skim cheese will work in this recipe. When rolling the gnocchi, use just enough flour to keep the dough from sticking to your hands and work surface; using too much flour will result in tough gnocchi. The gnocchi can be rolled, cut and refrigerated for up to 24 hours. To freeze the uncooked gnocchi, place the baking sheet in the freezer until the gnocchi are firm (about 1 hour), then transfer them to a zipper-lock bag and store them for up to 1 month. Thaw frozen gnocchi overnight in the refrigerator or at room temperature for 1 hour before cooking as directed. To prevent the gnocchi from cooling too quickly, warm a serving platter or serving bowls in a 200-degree oven. If you prefer, replace the browned butter sauce with Tomato-Cream Sauce (recipe follows).

Gnocchi:
1 (15- or 16-ounce) container whole-milk ricotta cheese (see note above)
2 large slices white sandwich bread, crusts removed and bread torn into quarters (I used Pepperidge Farm hearty white)
1 large egg
2 tablespoons minced fresh basil leaves
2 tablespoons minced fresh parsley leaves
Salt for gnocchi dough and boiling water
¼ teaspoon ground black pepper
6 tablespoons all-purpose flour, plus additional for work surface
1 ounce Parmesan cheese, grated (about ½ cup)

Sauce:
4 tablespoons unsalted butter, cut into 4 pieces
1 small shallot, minced (about 2 tablespoons)
2 teaspoons minced fresh sage leaves
1 teaspoon juice from 1 lemon
1/8 teaspoon table salt

For the Gnocchi: Line fine-mesh strainer set over the deep container or bowl with 3 paper coffee filters or triple layer of paper towels. Place ricotta in lined strainer, cover, and refrigerate for 1 hour. Adjust oven rack to middle position and heat oven to 300 degrees.

Meanwhile, process bread in food processor until finely ground, about 10 seconds. Spread crumbs on rimmed baking sheet and bake until dry and just beginning to turn golden, about 10 minutes, stirring once during baking time. Let cool to room temperature. (You should have about ½ cup crumbs.)

Transfer drained ricotta to food processor and pulse until curds break down into fine, grainy consistency, about eight 1-second pulses. Using rubber spatula, combine ricotta, egg, basil, parsley, ½ teaspoon salt, and pepper in large bowl. Add flour, Parmesan, and bread crumbs; stir until well combined. Refrigerate dough for 15 minutes. Check texture of dough and if too sticky, add more flour if needed.

Lightly dust work surface with flour. With floured hands, roll lemon-sized pieces of dough into ¾-inch-thick rope, rolling from center of dough outward. Cut rope into ¾-inch-long pieces and transfer to parchment paper-lined rimmed baking sheet. Repeat with remaining dough, dusting work surface with flour as needed.

For the sauce: Melt butter in 12-inch skillet over medium-high heat, swirling occasionally, until butter is browned and releases nutty aroma, about 1 ½ minutes. Off heat, add shallot and sage, stirring until shallot is fragrant, about 1 minute. Stir in lemon juice and salt; cover to keep warm.

To cook gnocchi: Bring 4 quarts water to boil in large pot or Dutch oven over high heat. Add 1 tablespoon salt. Reduce heat so water is simmering, then gently drop half of gnocchi into water and cook until all pieces float to surface. Continue to simmer until gnocchi are cooked through, about 2 minutes longer, adjusting heat to maintain gentle simmer. Using slotted spoon, scoop gnocchi from water, allowing excess water to drain from spoon; transfer gnocchi to skillet with sauce and cover to keep warm. Repeat cooking process with remaining gnocchi. Using rubber spatula, gently toss gnocchi with sauce until uniformly coated. Divide among warmed bowls or serving platter and serve immediately.

Tomato Cream Sauce
Makes about 1 ½ cups, enough for 1 recipe of gnocchi
1 tablespoon extra-virgin olive oil
1 medium garlic clove, minced or pressed through garlic press (about 1 teaspoon)
1 (14 ½-ounce) can diced tomatoes, pureed in food processor until smooth
¼ teaspoon table salt
1/8 teaspoon sugar
2 tablespoons chopped fresh basil leaves
2 tablespoons heavy cream

Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add garlic and cook until fragrant but not brown, about 20 seconds. Stir in tomatoes, salt, and sugar; simmer until thickened slightly, 5 to 6 minutes. Remove pan from heat and stir in bail and cream. Cover to keep warm.

Simmer, Don’t Boil
Most pasta should be cooked at a full boil, but if gnocchi are cooked at a full boil they can fall apart from the vigorous churning. Once the water comes to a boil, reduce the heat, add the gnocchi, and make sure the water just simmers.