Ricotta Gnocchi

Ingredients

• 2 large eggs lightly beaten
• 1.3 cups flour all-purpose
• 0.3 teaspoon nutmeg grated
• 3 ounces parmesan divided grated
• 1 sprig rosemary (2-inch)
• 1 pound whole-milk ricotta cheese 
• 0.5 stick butter unsalted

Equipment

• frying pan
• baking sheet
• knife
• pot
• slotted spoon
• colander

Directions

1. Stir together ricotta, eggs, 1 cup cheese, nutmeg, and 1/4 teaspoon each of salt and pepper.
2. Add flour, stirring to form a soft, wet dough.
3. Shape dough on a well-floured surface with lightly floured hands into 2 (1-inch-thick) ropes.
4. Cut crosswise into 1-inch pieces with a lightly floured knife. Put in 1 layer on a lightly floured parchment-lined baking sheet.
5. Cook gnocchi in 2 batches in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water), adding a few at a time to pot and stirring occasionally, until cooked through (cut one in half to check), 3 to 4 minutes per batch. Lift out with a slotted spoon and drain in colander.
6. Meanwhile, cook butter with rosemary in a 12-inch heavy skillet over medium-low heat until golden brown, about 5 minutes.
7. Toss gnocchi with brown butter in skillet and sprinkle with remaining 1/2 cup cheese. Season with salt.