Potato & ricotta gnocchi With burnt butter, sage & toasted pine nuts
Potato & ricotta gnocchi With burnt butter, sage & toasted pine nuts
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Directions
Ingredients
- 6 medium potatoes
- Sea salt and ground black pepper to taste
- 1 egg (beaten)
- 250 g good quality ricotta
- 240 g plain flour sifted
- 120 g semolina flour sifted
- 80 g unsalted butter
- 1 handful of fresh sage
- 2 Tbsp. almonds lightly toasted
- Freshly grated Parmesan, to serve