Chances are you've probably had gnocchi made out of potatoes. That's the way gnocchi are usually made. This is a cheese gnocchi with a light sauce with the perfect amount of brown butter, garlic and lemon.
Combine the following ingredients with your hands. Do not overwork the dough.
3/4 cup flour
1/4 cup grated parmesan cheese
1 lemon's zest
1 cup ricotta cheese
1 egg
Once the ingredients are combined together, separate the sticky dough into 4 parts. Roll each individual part into a long rope slightly shorter than the length of a cookie sheet. Be sure to use plenty of flour as the dough will be extremely sticky.
Refrigerate on a cookie sheet for 30 minutes and no longer than 2 hours
Cut the ropes into small bite-sized pieces. You will need to put flour on your knife to be able to continue cutting the Gnocchi.
In a pan, put 6 tablespoons of butter and turn the heat up to medium high heat. Let the butter melt and after it foams and turns brown on the outside near the pan, add the gnocchi. Keep the gnocchi separate from each other and let cook. Overcrowding will not allow the gnocchi to cook and it will make the gnocchi stick together. Turn the gnocchi and cook on all sides until an outer crust forms and starts to turn golden.
As the gnocchi are cooking, add the following:
1 tsp of sage
2 tbsp of garlic
1 lemon's juice
Stir very tenderly as to not smash the gnocchi.
Once the gnocchi are almost finished cooking, add.
2 tbsp water
1/3 cup of parmesan
2tbsp parsley
Enjoy!
