Ricotta-Stuffed Gnocchi Tossed in Sage Brown Butter and Topped With Pecorino Romano

Directions

1. Bring a large stockpot of salted water to a boil.
2. While the water is heating, spread the ricotta out in a thin layer on paper towels to drain. Place more paper towels on top and gently press down to get all excess moisture out.
3. Transfer to a large mixing bowl and add the egg yolks; stir to combine.
4. Add in the flour, salt, pepper, and freshly shredded Pecorino Romano. Mix together gently, being careful not to overmix. The dough should be a little sticky. If it is too wet, add a little more flour.
5. Working on a floured surface, shape the dough into 2 cm ropes.
6. Cut the ropes into 2 cm-long bite-sized pieces and lightly dust with flour to coat.
7. Using the back side of a fork, in one swift motion, roll each piece gently down the fork tines to mark with grooves.
8. Boil the gnocchi in the water until they float; remove as they do and set aside, drizzled with olive oil.
9. Meanwhile, in a non-stick skillet, heat the butter and 2 sprigs of sage over medium heat. Stir the butter occasionally until it begins to brown and have a nutty aroma.
10. Remove the sage butter from the pan, set aside, and pour olive oil in the hot pan with the remaining sage.
11. The sage leaves should be crispy; crumble them up and save for garnish.
12. Add the gnocchi to the pan and fry over medium heat until golden brown.
13. Add the brown butter back to the pan and toss well.
14. Plate the gnocchi, drizzling the brown butter sauce all over.
15. Season well with flaky salt and freshly cracked pepper.
16. Top with Pecorino Romano cheese and crispy sage leaves.