Gnocchi with Browned Butter and Sage

This recipe is from a friend, Shaye Elliott. I met her and her husband, Stuart, when my husband and I went on a Getaway in Italy with Jovial Foods to learn how to make sourdough and pasta with Einkorn flour. They have a beautiful blog – The Elliott Homestead – and a wonderful Cooking Community. Check them out!

When I think of gnocchi, I think of Carla, the owner of Jovial Foods, throwing my gnocchi back into the pan and saying, “Do it again. It's not quite right.” The whole Getaway is a wonderful memory. Here's to you, Carla. RIP And thanks to Shaye for the great recipe.

For the Gnocchi

300 grams (2 1/2 cups) all-purpose flour – I'm usingJovial Einkorn Flour
1 pound fresh ricotta, drained of any excess liquid (overnight is best)
2 eggs
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg

For the Browned Butter and Sage Sauce

8 tablespoons butter
24 fresh sage leaves
Grated Parmigiano Reggiano, for serving 

Instructions

In a bowl, combine the flour, ricotta, eggs, salt, pepper, and nutmeg.
Use a fork to combine the mixture very well until fully incorporated and you have a smooth dough. If needed, you can knead the dough slightly in the bowl with floured hands to ensure the dough gets well mixed and becomes smooth.
Transfer the dough to a generously floured work surface. Divide the dough into quarters.
Working with one quarter at a time, use your hands to roll the dough into a long rope until it’s 1/2” thick.
Use a knife to cut the rope into 1/2” pieces.
Working with one piece at a time, roll the dough piece up the back of fork tines, which will create small ridges on one side of the gnocchi, while your pointer finger will create a small indent on the opposite side.
Continue to roll each gnocchi up the fork and place in a single layer on a floured, linen towel.
Repeat with the remaining quarters of dough, always ensuring to use lots of flour for manageability.
Once all the gnocchi have been cut and rolled, bring a pot of salted water to a low boil over high heat.
When it’s at a low boil, transfer the gnocchi into the water.
Continue to boil the gnocchi until it floats, indicating it is done. This will only take about 3-4 minutes.  
While the gnocchi boil, heat the butter in a skillet over medium-high heat.
When it begins to brown slightly, add in the sage leaves, and allow them to sizzle in the butter for 2 minutes.
Turn the heat off and set the sauce aside. 
Transfer the cooked gnocchi to a bowl. Drizzle over the browned butter and sage sauce.
Sprinkle the gnocchi generously with grated Parmigiano Reggiano and season to taste with salt and pepper. 
Serve the gnocchi warm with additional Parmigiano Reggiano, if desired.