Gnocchi with Brown Butter Ricotta and Apples - New York Apple Association

Ingredients

• 8 oz ricotta
• 4 oz all-purpose flour
• ¼ cup egg yolk (about two egg yolks)
• ½ teaspoon sea salt
• 4.5 oz whole milk Ricotta cheese
• 1 Tablespoon butter
• 10 slices thinly shaved Parmigiana Reggiano
• 1/4 cup pumpkin seeds (optional)
• ½ cup toasted walnut pieces
• 6 leaves sage
• 1Tablespoons butter
• 1 Gala or Honey crisp apple, cut into a medium dice
• ½ teaspoon black pepper
• 1/4 lemon wedge
• Heat the cream in a pot with high sides over medium heat. Stir the bottom with a spatula to prevent it from burning. Keep stirring and cooking until the cream splits and turns a golden-brown color.
• Strain the brown bits (milk solids) from the pan and reserve the fat that's left over. Let this cool completely before making the gnocchi dough.
• Toast the pumpkin seeds and walnuts in the oven for about 8 minutes at 400°F/200°C or until golden brown.
• Once the gnocchi dough is ready to shape, bring a large pot of salted water to a boil.
• Heat a non-stick pan over medium heat and add the reserved fat from the caramelized cream plus 1 tbsp butter to the pan. Then add apples and sauté until golden brown and soft.
• Ladle the gnocchi onto a plate and top with shaved cheese. Enjoy right away.