Gnocchi with Sage Butter and Pancetta
Ingreadient
Ricotta Smear
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1/2 cup ricotta cheese
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1 teaspoon olive oil
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salt and freshly ground black pepper to taste
Gnocchi
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1 pound potato gnocchi
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4 ounces pancetta, diced
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1/4 cup unsalted butter
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6 to 8 fresh sage leaves
Direction
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For ricotta smear, whisk ricotta, olive oil, salt, and pepper together in a small bowl until smooth. On each plate, spoon a dollop and drag it into a thin smear using the back of a spoon. Set plates aside.
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For gnocchi, bring a large pot of salted water to a boil, and boil gnocchi until they float, about 2 minutes, or according to package directions.
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Meanwhile, heat a large skillet over medium heat. Add pancetta and cook until crispy. Remove pancetta with a slotted spoon.
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Melt butter in the same skillet over medium heat; cook until butter is golden brown with a nutty fragrance. Add sage leaves and sauté until crisp, 30 to 60 seconds. Remove sage leaves; set aside.
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Transfer gnocchi with a slotted spoon to the skillet with browned butter; toss gently to coat. Add pancetta back to the skillet; toss lightly. Place gnocchi and pancetta over the ricotta smear.
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Drizzle a little of the brown butter and crispy sage on top. Serve immediately.
