Ricotta Gnocchi

Normally I hate it when people pronounce food wrong. Bruschetta (broosketa) is typically the biggest culprit followed closely by Ricotta (riCOATa) cheese. The one food item that somehow slipped through the angry word cracks is Gnocchi (neeYOKE e). Inevitably someone-usually my mother-orders the "G-no-chee". How can you not giggle when someone says that? G-no-chee doesn't even sound appetizing, and that, my friends, is a travesty because Gnocchi is heavy sent.

Traditionally made from a mixture of potatoes, flour and eggs, gnocchi are tender little dumplings that fall easily into the comfort food zone. Several variations exist including gnocchi made with chestnut flour or-and this is a double whammy in the mispronunciation category: Ricotta Gnocchi. Typical sauces are made of fresh tomatoes and basil but can also include pesto and cream sauces-or as seen here, with a brown butter sauce drizzled with balsamic vinegar.

Ingredients:
1 C. Ricotta
1 Egg
3/4 C. Parmesan Cheese
1-1 1/2 C. Flour
Salt & Pepper, To Taste
1/4 C. Butter
Basil-To Taste (About 10-15 leaves)
Balsamic Vinegar

Method:

1. In a large pasta pot, boil salted water.

2. Combine Ricotta, egg, cheese, salt and pepper. In 1/2 C. incriments, add the flour until you have a soft but no longer sticky dough. Test for seasoning.

3. On a floured surface, roll dough into thin logs. With a knife, cut 1/2 inch pieces on the diagonal. Drop into boiling water and cook until the gnocchi float to the top of the pot, about 3-4 minutes.

4. Meanwhile: In a saucepan, slowly brown the butter, being careful not to burn it. Swirling the pan every now and then helps this. Once the butter is brown, remove from heat and toss it with the gnocchi. Top with basil and drizzle with balsamic vinegar.