People may be afraid to try to make gnocchi at home, but this is not as hard as it looks. It's so satisfying with the sage brown butter sauce. Serves 4.  


Ricotta Gnocchi: 
1½ cup whole milk ricotta cheese (sub plant-based cheese)
1 cup AP flour (sub almond flour)
3 egg yolks 
¾ cup parmesan cheese, grated  (sub plant-based cheese; I like Violife)
¾ tspJF Spicy Salt or JF Universal Salt
¼ tsp black pepper 
Sage Brown Butter Sauce:
4 Tbsp unsalted butter (sub ghee or vegan butter)
12 sage leaves
Sprinkle of JF Spicy Salt or JF Universal Salt 


Ricotta Gnocchi
Bring a large stockpot of generously-salted water to a boil over high heat. While the water is heating, place 3-4 paper towels on a large plate and spread the ricotta on the paper towels in an even layer. Place another layer of 3-4 paper towels on top of the ricotta. Then press down gently to let the excess moisture soak into the paper towels, trying to soak up as much of the excess liquid as possible. Transfer the ricotta to a large mixing bowl. The drained ricotta should now weigh about 12 ounces. Add the egg yolks to the ricotta and stir briefly to combine. Add in the flour, Parmesan, salt and pepper, and stir until evenly combined. Avoid over-mixing. The dough will be a bit moist and maybe a bit sticky, but it should be holding together well. If it feels too wet, just add in another few tablespoons of flour.

Roll out and cut the dough. Shape the dough into a round disk with your hands, then transfer it to a lightly-floured cutting board and sprinkle the dough lightly with flour. Using a knife or a bench scraper, cut the dough into eight even pie wedges. Then using your hands, gently roll out each wedge out into an even log, approximately ¾" wide. Cut each log into individual bite-sized little gnocchi squares. Lightly dust the gnocchi with flour once more and give them a quick toss so that they are all lightly coated with flour. (This will help prevent them from sticking together.) 

Carefully transfer the gnocchi squares to your pot of boiling water. Then once they float - usually after about 30-60 seconds - they're ready to go! Shave Freshly grated Parmesan over the top with a generous sprinkle of JF Spicy Salt and fresh cracked black pepper. Best if served immediately. 
Sage Brown Butter Sauce
In a large sauté pan heat the butter on medium heat to melt and add in sage leaves.  Turn the heat up so the butter starts to bubble and brown and the sage until the leaves begin to darken and shrivel a bit.
Recipe adapted from Gimme Some Oven