Ricotta Gnocchi with Balsamic Glaze and Fried Sage

I took inspiration for this dinner from this recipe. I remember reading the recipe a few weeks back and kinda forgot about it until after I made dinner and I was looking through my bookmarked recipes.

Its funny how you can get ideas and inspiration, store it in the back of your mind and then put it all together and think you came up with something great, only later to find that I already saw a similar idea somewhere else.

I used the gnocchi's that I made a few days ago and put in the freezer. But this sauce is so fast and easy that it can quickly add great flavor to even store bought frozen pasta, which is a big plus during the week.















Ricotta Gnocchi with Balsamic Glaze and Fried Sage

Ingredients


For the gnocchi:

• 1 (8 ounce) container ricotta cheese (I use part skim)
• 2 eggs
• 1/2 cup Parmesan cheese
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon onion powder
• 1 tablespoon garlic powder
• 1 tablespoon Italian seasoning
• 1 cup all-purpose flour, or as needed

For the balsamic glaze & fried sage

• 2 shallots, diced
• 3 tablespoons butter
• 2 tablespoons brown sugar
• 1 tablespoon Worcestershire sauce
• 2 tablespoons balsamic vinegar
• handful of sage leaves
• 1 tablespoon peanut oil
• salt

Directions

1. In your mixer with the dough hook, add the ricotta cheese, eggs, Parmesan Cheese, salt, pepper, onion powder, garlic powder and Italian seasoning until evenly combined. Mix in 1 cup of flour. Add additional flour if needed to form a soft dough.
2. Divide the dough into 3 or 4 pieces, and roll into 1/2-inch-thick ropes on a floured surface. Take the back of a fork and press lightly along the length of the rope to create some texture. Cut each rope into 1-inch pieces, and place on a lightly floured baking sheet.  
3. Bring large pot of water to boil and season with salt.
4. Add gnocchi's to water and cook until they are floating about 3 minutes.
5. In a small sauce pan over medium heat, add 2 tablespoons butter and shallots and cook for about 5 minutes to soften. Add remaining butter and brown sugar and cook for about 2 more minutes to dissolve sugar. Add Worcestershire sauce and balsamic vinegar. Turn heat to low and reduce for about 5 minutes while gnocchi's cook.
6. In small frying pan on medium heat add peanut oil. Once oil is hot add sage leaves and cook until crisp about 3 minutes. Take out and place on paper towel and season with salt.
7. Once gnocchi's are cooked, remove from water and toss in balsamic sauce. Add fried sage and serve.