Pillowy gnocchi made straight from ricotta cheese, dressed simply with brown butter and crisp sage. This shelf gives you the base for something elegant and fast, with barely any shopping needed.

Serves 2. 30 minutes, 25 at the stove.

About 460 calories a serving, 13 g protein, 32 g carbohydrate, 31 g fat. From USDA figures for 67% of the ingredients; amounts are the recipe's.

Cook mode

1. Combine 1 cup ricotta, 1/2 cup flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl and stir until a soft dough forms; let rest while you bring a large pot of salted water to a boil.
2. Scoop the dough into 12 pieces with two spoons and drop them into the boiling water; stir gently once they hit the pot to prevent sticking.
3. Cook until the gnocchi float to the surface and stay there, about 2 minutes, then cook another minute more, while you melt 3 tablespoons butter in a skillet over medium heat with 8 sage leaves until the butter browns and smells nutty, about 4 minutes.5 min
4. Drain the gnocchi in a colander and transfer to the skillet with the brown butter and sage, tossing gently to coat; taste and adjust salt and pepper.

Note Swap sage for thyme or rosemary if that is what you have. Leftover gnocchi keeps in the fridge for three days and can be reheated gently in a pan with a little butter. Serve with a green salad dressed with lemon and grated Parmesan cheese on the side.