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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
2 cups whole-milk ricotta (1 pound) |
2 large eggs, lightly beaten |
1 1/2 cups grated parmigiano-reggiano (3 ounces), divided |
1/4 teaspoon grated nutmeg |
1 1/4 cups all-purpose flour |
1/2 stick unsalted butter |
1 (2-inch) rosemary sprig |
Directions:
1. Stir together ricotta, eggs, 1 cup cheese, nutmeg, and 1/4 teaspoon each of salt and pepper. Add flour, stirring to form a soft, wet dough.
2. Shape dough on a well-floured surface with lightly floured hands into 2 (1-inch-thick) ropes. Cut crosswise into 1-inch pieces with a lightly floured knife. Put in 1 layer on a lightly floured parchment-lined baking sheet.
3. Cook gnocchi in 2 batches in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water), adding a few at a time to pot and stirring occasionally, until cooked through (cut one in half to check), 3 to 4 minutes per batch. Lift out with a slotted spoon and drain in colander.
4. Meanwhile, cook butter with rosemary in a 12-inch heavy skillet over medium-low heat until golden brown, about 5 minutes.
5. Toss gnocchi with brown butter in skillet and sprinkle with remaining 1/2 cup cheese. Season with salt.
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