Wisconsin Parmesan Gnocchi with Brown Butter and Sage

By Chef Michael Symon Servings: 4

Ingredients:
For the gnocchi: 3/4 cup all-purpose flour, plus additional for dusting 1/4 cup (3 ounces) Wisconsin Parmesan cheese, freshly grated Zest of 1 lemon, grated 1 cup (8 ounces) Wisconsin whole milk Ricotta cheese, drained 1 egg For the sauce: 6 tablespoons unsalted butter 1/2 shallot, thinly sliced 12 sage leaves 1 garlic clove, thinly sliced Juice of 1 lemon 2 tablespoons water 1/3 cup (about 2 1/2 ounces) Wisconsin Parmesan cheese, freshly grated 12 fresh parsley leaves

Cooking Directions:
Make the gnocchi: Combine flour, Parmesan cheese and lemon zest in bowl. Add Ricotta cheese and egg. Mix well with wooden spoon or your fingers until dough just comes together. Do not overwork or dough can toughen. Scrape dough onto a well-floured surface and form into a roll. Cut dough into fourths, using bench scraper or knife. Gently roll each piece into foot-long ropes, about an inch in diameter, flouring as needed to prevent dough from sticking to surface. Place dough ropes on lightly floured platter or sheet pan; refrigerate for 30 minutes or up to two hours, uncovered, to rest. Place ropes on floured surface; cut into 1/2-inch pieces with scraper or knife. Finish the dish: Heat butter over medium-high heat in saut pan large enough to accommodate all gnocchi without crowding. When butter foams, add gnocchido not crowdand cook, turning as necessary, until brown and crisped on all sides, 5-6 minutes. When gnocchi are almost cooked, lower heat to medium and add shallot and sage leaves. Cook briefly to release flavors; then add garlic, lemon juice and water. Cook briefly, allowing sauce to emulsify and thicken a bit. Add 1/3 cup Parmesan cheese and parsley leaves. Toss to coat gnocchi. Spoon gnocchi and sauce into shallow bowls. Serve immediately.