Zuni Ricotta Gnocchi
- 1 pound fresh ricotta
- 2 large cold eggs, lightly beaten
- 1 Tablespoon unsalted butter, melted but not hot.
- 1/4 cup grated Parmigiano-Reggiano (use the good stuff)
- A pinch of salt
- Flour for forming
- 2 sage leaves, some lemon zest, or nutmeg (all optional, but I used chopped sage for my version)
- Butter sauce:
- 1/2 cup unsalted butter
- 1 tablespoon water
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Learn how to make this recipe at Macheesmo