Gnocchi with Ricotta and Sage

For the gnocchi with ricotta and sage, boil salted water in a pot and simmer the gnocchi in it for 3-5 minutes until they float on top. Meanwhile, cut the ricotta into thin slices. In a skillet, melt half the butter and toss the ricotta in the butter. Cut the sage into strips and add. Lift the cooked gnocchi out of the cooking water and drain. Mix the remaining butter and the ricotta into the gnocchi. Season to taste with pepper and nutmeg. Arrange in deep plates and sprinkle with freshly grated Parmesan.

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