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Fresh Living Network
Ricotta gnocchi with burnt sage butter

Ricotta gnocchi with burnt sage butter

Fantastic as a starter or served as a main course.
8
RECIPE TYPE:Appetisers
 
Method
  • Mix all the gnocchi ingredients together and knead lightly on a floured surface until it just comes together in a ball
  • Divide dough into 4. Roll into 2-2.5 cm thick sausages and cut each into 12.
  • Use a fork to make ridges on the cut side of each gnocchi (pressing them into slightly oval shapes)
  • Cook in boiling water until they float to the top. Remove and allow to cool slightly (this can be done in advance and kept covered in the fridge).
  • Heat butter in a large pan until frothy, add sage leaves and gnocchi and fry until gnocchi is golden, leaves have become crispy and butter has turned a light brown colour
  • Serve gnocchi in large shallow bowls (6 per person) with at least 4 large sage leaves and a spoon full of brown butter
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