Zuni Ricotta Gnocchi

Zuni Ricotta Gnocchi
Photo by Epicurious


  • 8 tablespoons butter
  • All-purpose flour
  • 3 fresh sage leaves
  • 1 tablespoon unsalted butter
  • 2 teaspoons water
  • 2 large eggs
  • ¼ teaspoon salt (a little more if using kosher salt)
  • + 2 more ingredients
    • ½ ounce Parmigiano-Reggiano, grated (about 1/4 cup very lightly packed)
    • 1 pound fresh ricotta

Check the cheese for wetness. If you are lucky enough to have an individual basket-drained ricotta-you'll see the basket imprint or dimples on the cheese-it may be sitting in a little whey; in this case, slide it out of the container and wick away the surface moisture with a dry towel. With any r...

View full recipe at Epicurious


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