Ricotta Gnudi

These bad boys are awesome! If you are a fan of gnocci or not, you've got to try this simple recipe! Funny little story with this. The recipe I intended to follow was to cook the gnudi with a brown butter sage sauce. However, I figured I forgot to buy sage because it was no where in my fridge (another reason why I need a herb garden). So I made a tomato sauce instead. Annoyingly, I found the sage cramped beside my egg carton the next day. Don't you hate when that happens? So do what you wish, use your favorite tomato sauce recipe or try this butter sage as a complement. I haven't tried it yet, but I intend to!

16 ounces ricotta cheese
1 large egg, beaten
1 large egg yolk, beaten
1/2 t freshly ground black pepper
1/2 C finely grated Parmesan cheese
1/2 t kosher salt, plus more
1/2 C all-purpose flour, plus more

1 stick butter, divided
1/3 C thinly sliced fresh sage
1 1/2 t (packed) finely grated lemon peel

1. Make the sauce by melting butter in a medium skillet over medium-high heat until butter begins to brown, about 4 minutes. Add sage and lemon peel. Season with salt and pepper, if desired. Set aside.
2. Mix the ricotta, egg, egg yolk, pepper, Parmesan cheese, and 1/2 t salt in a large  bowl until well combined. Add 1/2 C flour; stir until just combined and mix forms a ball (it will be soft and moist. If it feels too wet, add more flour by the tablespoon).
3. Dust a rimmed baking sheet generously with flour. Use 2 large  soup spoons, and shape heaping tablespoons of dough into football shapes. Place on baking sheet and dust with more flour.
4. Cook gnudi in a large pot of boiling salt water, stirring occasionally, until cooked through and tender, about 5-6 minutes. Gnudi will float to the surface, but continue cooking or gnudi will be gooey in the center.
5. Using a slotted spoom, divide gnudi among bowls. Top with sauce and serve immediately.

Recipe taken from Bon Appetit