Gnocchi di Ricotta di Paolo

1. 1

   Mix the ricotta, bread crumbs, lemon zest, egg, and Scotch together in a bowl.

2. 2

   Add more bread crumbs, if necessarythe mixture should be fairly firm, but light and moist.

3. 3

   Shape into 8 ovals about 3 inches long and 1 inch thick.

4. 4

   Let rest for 10 minutes.

5. 5

   Bring 3 inches of lightly salted water to a rolling boil in a large, deep-sided frying pan.

6. 6

   Gently lower the gnocchi into the boiling water with a slotted spoon.

7. 7

   Gently roll each over with a wooden spoon to cook evenly.

8. 8

   After about 5 minutes, when the gnocchi float, they are done.

9. 9

   Drain on paper towels.

10. 10

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

11. 11

    Arrange 2 gnocchi on each of 4 first-course plates.

12. 12

    Spoon equal amounts of the sage butter over the tops and sprinkle with Parmesan cheese.

13. 13

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.