BAKED GNUDI WITH BROWN BUTTER AND SAGE
4 side-dish servings
Think of these as lazy, cheesy gnocchi.
Preheat the oven to 400°F. Butter an 8- or 9-inch baking dish or pie plate. Combine in a medium bowl:
- 1 cup whole-milk ricotta
- ½ cup finely grated Romano or Parmesan (2 ounces)
- ⅓ cup all-purpose flour
- 1 large egg
- ¼ teaspoon salt
- (Pinch of grated or ground nutmeg)
Using two spoons, scoop heaping tablespoons of the mixture into the baking dish, forming rough, irregularly shaped dumplings. Prepare, using 4 tablespoons butter:
When the butter is browned, remove from the heat and add:
- 2 tablespoons finely chopped sage
The butter will foam. When the foam subsides, pour the butter over the gnudi. Bake until browned, 15 to 20 minutes. Serve topped with:
- Finely grated Romano or Parmesan