8 oz. Ricotta Salata
1 stick butter
12 fresh sage leaves
1 cup chicken stock
1/2 cup heavy cream
2 lbs. gnocchi
1/2 cup Parmigiano Reggiano cheese
1. With a vegetable peeler, shave the ricotta into thin shards. Place them, without pressing them together, in a bowl in the
Melt the butter in a large skillet over low heat. Add the sage and stir for 2 minutes. Add the stock and cream and bring
to a boil. Season with pepper and remove from heat.
Cook the gnocchi.
2. Drain and add the gnocchi to the sage sauce. Stir over low heat until the gnocchi are coated with sauce and heated through.
Remove from the heat, stir in the Reggiano and pepper to taste.
Transfer to individual serving dishes and scatter the shaved ricotta over the gnocchi.