Active Time

　　40 min

　　Total Time

　　40 min

　　

Ingredients

Makes 4 servings

　　2 cups whole-milk ricotta (1 pound)

　　2 large eggs, lightly beaten

　　1 1/2 cups grated Parmigiano-Reggiano (3 ounces), divided

　　1/4 teaspoon grated nutmeg

　　1 1/4 cups all-purpose flour

　　1/2 stick unsalted butter

　　1 (2-inch) rosemary sprig

　　

Step 1

Stir together ricotta, eggs, 1 cup cheese, nutmeg, and 1/4 teaspoon each of salt and pepper. Add flour, stirring to form a soft, wet dough.

　　

Step 2

Shape dough on a well-floured surface with lightly floured hands into 2 (1-inch-thick) ropes. Cut crosswise into 1-inch pieces with a lightly floured knife. Put in 1 layer on a lightly floured parchment-lined baking sheet.

　　

Step 3

Cook gnocchi in 2 batches in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water), adding a few at a time to pot and stirring occasionally, until cooked through (cut one in half to check), 3 to 4 minutes per batch. Lift out with a slotted spoon and drain in colander.

　　

Step 4

Meanwhile, cook butter with rosemary in a 12-inch heavy skillet over medium-low heat until golden brown, about 5 minutes.

　　

Step 5

Toss gnocchi with brown butter in skillet and sprinkle with remaining 1/2 cup cheese. Season with salt.