Ricotta Gnocchi Veneto Style

• 2 cups ricotta
• 5/8 cup flour
• 3 7/8 tablespoons ricotta Smoked, for grating, or substitute Parmigiano-Reggian
• 2 eggs
• 4 sage leaves large
• nutmeg
• salt
• pepper

1. Place a pan of water on the heat and bring to a gentle boil. Grate the two amounts of cheese and keep them separate. Sieve the flour and weigh out the butter. Finely slice the sage leaves.
2. Mix the eggs in a bowl, sieve in the ricotta and mix gently.
3. Gradually add the sifted flour first and then the 60 g of grated cheese.
4. Season with salt, pepper and nutmeg.
5. Prepare your serving dish for when you lift out the cooked gnocchi.
6. Prepare a small pan with the butter which you will just barely melt for the dressing.
7. When the water has come to the boil, drop spoonfuls of the mix (shaped into quenelles if you like) in the water to cook at a gentle boil for 5 minute. Use half the mixture first, then drain and start on the second batch.
8. Place the cooked ricotta gnocchi directly on to some of the butter in the serving dish as you scoop them out with a large slotted spoon so as to drain them of excess water.
9. Layer with melted butter, sprinkling on some grated Parmesan and some shredded sage on each layer, and finishing with a final grating of nutmeg and / or smoked ricotta if you wish.

ricotta, flour, ricotta smoked, eggs, sage, nutmeg, salt, pepper

Taken from www.yummly.com/recipe/Ricotta-Gnocchi-Veneto-Style-1671398 (may not work)