15-ounces whole milk ricotta, drained of excess liquid
2 cups freshly grated Parmesan
1 cup all-purpose flour plus extra
3 large egg yolks
1/2 tsp salt
1/4 tsp pepper
DIRECTIONS
Bring a large pot of salted water to a boil over high heat.
Melt the butter in a large skillet over medium heat. When the butter begins to foam stir in the sage and garlic. Continue stirring while cooking for about 15 seconds. Take off the heat and set aside.
Mix the gnocchi ingredients together in a large mixing bowl until a dough is formed.
Lightly flour your work surface and hands and roll the dough out into four ropes roughly 1/2-inch thick. Cut the ropes into roughly 1/2-inch pieces. Lightly flour the gnocchi to prevent them from sticking together in the pot then drop them (in batches, dont crowd them too much) into the boiling water. Once the gnocchi float to the top remove them with a slotted spoon and lay them in the pan with the sage butter. Continue cooking with the rest of the gnocchi.
When all the gnocchi are cooked and in the sage butter gently toss them to coat.
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