I am an awesome cook. I have not always been an awesome cook, but currently, I am an awesome cook. I was bored today and after watching several reruns of Top Chef, I decided to cook something. My mom picked up a couple cartons of ricotta cheese a while back, I have no idea why, but I decided to use one of them. So I found a recipe for Ricotta Gnocchi with Brown Butter Sauce. I made a few changes, so here ya go.
Ricotta Gnocchi with Brown Butter Sauce
5 tbsp butter
1 1/2 tsp sage
salt
crushed black pepper
15 oz ricotta chese
6 tbsp grated parmesan cheese
3/4 c chopped parsley
1 tbsp rosemary
all-purpose flour
Directions:
Melt 3 tbsp butter, sage, 1/4 tsp of crushed black pepper and 1/4 tsp of salt together on medium heat. Remove from burner when it is golden brown – be careful not to overcook it. Set aside (still in pot).
In a medium bowl combine ricotta, parmesan, parsley, and rosemary. When these ingredients are thoroughly combined, begin adding flour. As you add flour, mix the dough by hand until it is a dough like consistency but still slightly moist/sticky.
Take small balls of ricotta mixture and form into small shells. (Pieces should be about 3/4″ around.) As you are forming the balls, bring 4 qts of water to a boil in a 5 qt pot. When the water is at a rolling boil, drop several pieces of the ricotta mix in the pot and let boil for about 3 minutes. (Gnocchi will float to the top as it cooks.) Remove with a slotted spoon, drain water off, and place in a dish. Continue adding sets of gnocchi to the pot and cooking for 3 minutes. When finished, all the gnocchi should be in your serving dish.
Take the butter mixture you set aside earlier and put it back on the burner. Add another 2 tbsp of butter, a pinch of sage and a bit of salt and pepper. Allow this to brown (mix slowly and sparingly). When butter is browned, pour it over the gnocchi and gently toss. Sprinkle some parmesan over top and it’s ready to go!
Note: If you’re working with picky eaters, you may want to use finely ground sage. I picked out the larger leaves and stems when the dish was done, but more adventurous eaters shouldn’t mind it.
Voila. Enjoy. (It was delicious, although I added too much flour, so I learned from my mistakes!) 
