Gnocchi di Ricotta di Paolo

• 1 pound ricotta (must be prepared one to two days in advance)
• 1/2 cup dried bread crumbs, or as needed
• Finely grated zest of 1 lemon
• 1 large egg
• 1 teaspoon Scotch whisky
• Salt
• 1/2 cup sweet butter
• 4 sage leaves, freshly chopped
• Freshly grated Parmesan cheese

1. Mix the ricotta, bread crumbs, lemon zest, egg, and Scotch together in a bowl.
2. Add more bread crumbs, if necessarythe mixture should be fairly firm, but light and moist.
3. Shape into 8 ovals about 3 inches long and 1 inch thick.
4. Let rest for 10 minutes.
5. Bring 3 inches of lightly salted water to a rolling boil in a large, deep-sided frying pan.
6. Gently lower the gnocchi into the boiling water with a slotted spoon.
7. Gently roll each over with a wooden spoon to cook evenly.
8. After about 5 minutes, when the gnocchi float, they are done.
9. Drain on paper towels.
10. Meanwhile, melt the butter and stir in the sage leaves, keeping the heat very low.
11. Arrange 2 gnocchi on each of 4 first-course plates.
12. Spoon equal amounts of the sage butter over the tops and sprinkle with Parmesan cheese.
13. Serve immediately.

ricotta, bread crumbs, lemon, egg, scotch whisky, salt, sweet butter, sage, parmesan cheese

Taken from www.cookstr.com/recipes/gnocchi-di-ricotta-di-paolo (may not work)