* Salt * 1 (15-ounce) container ricotta cheese, preferably whole milk * 2 eggs, lightly beaten * 11/4 cups freshly grated Parmesan, plus more for serving * Freshly ground black pepper * 3/4 to 1 cup flour * 3 tablespoons unsalted butter * 10 or more sage leaves Bring a large pot of water to a boil and salt it. Combine the ricotta, eggs and Parmesan in a large bowl, along with some salt and pepper. Add about 1/2 cup flour and stir; add more flour until the mixture forms a very sticky dough. Scoop up a spoonful of dough and boil it to make sure it will hold its shape; if it does not, stir in a bit more flour. Put the butter in a large skillet over medium heat. When it melts and turns a nutty brown color, add the sage. While it fries, drop the ricotta mixture by the rounded tablespoon into the boiling water, working in batches of six or so at a time so as not to overload the pot. When the gnocchi rise to the surface, remove with a slotted spoon and transfer to the skillet. When all are done, toss, taste and adjust the seasoning, and serve immediately. Yield: 4 servings. Per serving: 542 calories; 35 g fat (21 g saturated fat; 58 percent calories from fat); 25 g carbohydrates; 209 mg cholesterol; 739 mg sodium; 31 g protein; 1 g fiber.
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