Ricotta Gnocchi with Browned Butter & Sage

Serves 4
by Tenina Holder

I have nothing to say about this recipe other than you must try it. The dough can be a fiddle, so I suggest starting with less flour and as frustration builds, add flour to help tempers remain calm. However, if you have the patience, the fiddle is absolutely worth it. This is how I love to eat. It just happens to also be a vegetarian masterpiece.

If you have left over gnocchi (what is that?) then by all means, keep them refrigerated or frozen, then bake to reheat, with a drizzle of cream, sage leaves and lots of milled, snowy, parmesan. Easy. Heaven.

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