Light pillowy gnocchi made straight from ricotta, without potatoes or eggs. This shelf holds everything needed, so dinner comes together in under forty minutes on a busy night.

Serves 2. 35 minutes, 25 at the stove.

About 530 calories a serving, 15 g protein, 48 g carbohydrate, 31 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

You need 1 cup (250g) part skim ricotta cheese, to taste salt, to taste pepper, 1/2 cup (60g) flour, 3 tablespoons butter, 2 cloves garlic, 1 teaspoon dried sage.

1. Bring a large pot of salted water to a boil. Meanwhile, mix 1 cup ricotta with 1/2 cup flour, 1/4 teaspoon salt, and a pinch of pepper in a bowl until you have a soft dough.
2. Dust your counter with flour. Roll the dough into a 1/2-inch-thick rope, then cut it into 3/4-inch pieces. While the water boils, drop the gnocchi in one batch and stir gently.
3. Cook until the gnocchi float, then give them 2 minutes more to firm up before lifting them out with a slotted spoon. Transfer to a warm plate.5 min
4. In the same pot, melt 3 tablespoons butter over medium heat. Mince 2 garlic cloves and add them with 1 teaspoon dried sage, stirring often until the butter turns golden and nutty, about 4 minutes.4 min
5. Pour the brown butter and sage over the gnocchi. Season with salt and pepper to taste. Serve right away.

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Note Swap sage for dried thyme or oregano if you have it. Leftover gnocchi keep two days in the fridge and can be pan-fried until crisp. Serve with a green salad dressed in lemon vinaigrette or grated Parmesan on top.