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1
If your fresh ricotta is excessively wet, lay out a couple of paper towels spread the ricotta out and then lay a few paper towels on top for 10 minutes. Then just scrape the ricotta off the paper towels and proceed with the recipe.
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2
Melt 1 TBS butter. Combine the melted 1 TBS butter with all of the ingredients other than the remaining butter in a bowl and mix well together with a wooden spoon or spatula. Make sure it's mixed well together.
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3
Add 1 cup of flour to a shallow soup bowl or pie plate. You will use this to coat the gnocchi.
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4
Using a measuring spoon, scoop out a level 1/2 tablespoon of the mixture. Using your finger, in one motion, scoop out the ricotta mixture and let the little blob land in the dish of flour. Roll the blob gently to coat it in flour. If you find that the gnocchi is too wet to hold a shape and be rolled around, add additional flour to the mixture in the bowl. Do this 1 tablespoon at a time so that you don't wind up with dry gnocchi. Remove formed gnocchi to a baking sheet -- or other flat surface -- that has been sprinkled with flour. Repeat with remaining dough.
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5
When you're about halfway through shaping the gnocchi, bring a large pot with water, salted as you would pasta water, to a boil and then lower the heat.
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6
Add as many gnocchi to the pot as will fit without being overcrowded. The gnocchi should initially sink and then will float to the top when cooked in approximately 3-4 minutes. If you think they're done, remove one and taste it. If it tastes good -- and not like raw flour -- remove the gnocchi from the water with a spider or slotted spoon to a paper towel-lined baking sheet to drain. (I don't like to smush them in a colander.) Repeat until all gnocchi are cooked.
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7
While the gnocchi are cooking, add the remaining butter to a non-stick pan, along with the sage, and allow the butter to cook until the solids have browned.
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8
Pour as much of the browned butter and sage leaves over the cooked gnocchi as you like, and enjoy!
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9
Make ahead note: I have formed the gnocchi and left them on a baking sheet, lightly covered with plastic wrap, in the refrigerator for hours before cooking them. When I've done that, I've found that they tend to absorb the flour they've been coated in and that they benefit from being re-coated. Still, though, because you're able to do the mixing and shaping ahead of time, this is a pretty good make-ahead dish.
