Ricotta Gnocchi With Browned Butter And Sage Sauce

When rolling the gnocchi, use just enough flour to keep the dough from sticking to your hands and work surface. If you prefer, replace the browned butter sauce with PORCINI MUSHROOM SAUCE WITH CREAM or CLASSIC BASIL PESTO.

1. Set fine-mesh strainer over bowl and line with 3 coffee filters. Place ricotta in prepared strainer, cover, and refrigerate for 1 hour. Adjust oven rack to middle position and heat oven to 300 degrees.
2. Meanwhile, pulse bread in food processor to fine crumbs, about 15 pulses. Spread crumbs on rimmed baking sheet and bake, stirring occasionally, until dry and just beginning to turn golden brown, about 10 minutes. Transfer to bowl, cool to room temperature, then stir in Parmesan and flour.
3. Transfer drained ricotta to now-empty food processor and pulse until curds break down into fine, grainy consistency, about 8 pulses. Transfer ricotta to large bowl and stir in egg, basil, parsley, 1⁄2 teaspoon salt, and pepper. Stir in bread-crumb mixture until well combined. Refrigerate dough until slightly tacky and few crumbs stick to fingers when touched, about 15 minutes. (If dough is too wet and several crumbs stick to fingers, stir in flour, 1 tablespoon at a time, until dough is slightly tacky.)
4. Line 2 rimmed baking sheets with parchment paper and dust lightly with flour. Cut dough into 8 pieces. Lightly dust counter with flour. Gently roll piece of dough into 3⁄4-inch-thick rope, dusting with flour to prevent sticking. Cut rope into 3⁄4-inch lengths and transfer to prepared sheets. Repeat with remaining dough.
5. Bring 4 quarts water to simmer in large pot. Add 1 tablespoon salt. Using parchment paper as sling, add half of gnocchi and cook until firm and just cooked through, about 3 minutes, adjusting heat as needed to maintain simmer (gnocchi should float to surface after about 1 minute). Remove gnocchi with slotted spoon, transfer to skillet with sauce, and cover to keep warm. Repeat with remaining gnocchi and transfer to skillet. Gently toss gnocchi with sauce to combine and serve.
   TO MAKE AHEAD: Sheets of gnocchi can be wrapped with plastic wrap and refrigerated for up to 24 hours or frozen; when completely frozen, gnocchi can be transferred to zipper-lock bag and stored in freezer for up to 1 month. Spread frozen gnocchi on baking sheet and thaw overnight in refrigerator or at room temperature for 1 hour before cooking.