Gnocchi
For the gnocchi:
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2 cups packed whole-milk ricotta cheese, drained
2 large eggs
1 cup freshly grated Parmigiano-Reggiano cheese
1½ to 2 cups all-purpose flour, as needed (we used about a little over 1¼ cups on the show)
cheesecloth
For serving:
butter
fresh sage leaves
Fold a few layers of cloth over to make a large square about 2-3 layers thick. Place the ricotta in the cheesecloth and gather the cloth around it, squeezing out as much excess liquid as possible. Let the ricotta drain in the cheesecloth for 1-2 hours in the refrigerator.
Bring a large pot of salted water to a simmer. In a large bowl, combine the ricotta, eggs and parmesan cheese. Add flour about ½ cup at a time until the dough comes together and is pliable but not too stiff.
Heat 1-2 tablespoon of butter in a large skillet over medium heat, allow the butter to melt. Once the butter turns a nutty-brown color and becomes fragrant, add the sage leaves. As the butter browns, begin cooking your gnocchi. Cook your gnocchi in batches until they float. Use a slotted spoon to transfer them to the sauté pan with the brown butter. Toss the gnocchi to coat, season with salt and serve immediately.