Ricotta Gnocchi with Lemon Brown Butter Sauce

Ingredients

 1               lemon, divided
1 cup       whole milk ricotta cheese
½ cup       Parmesan Cheese, grated
1                egg
1 tsp        Salt
½ cup       Flour, plus additional for dusting
¼ cup       Butter, divided
2 TBSP     INFUSED Lemon Olive Oil
½ tsp        Freshly ground black Pepper
1 TBSP     Fresh parsley, minced
2 cups      Baby Spinach
½ cup       Parmesan Cheese, shaved
1 tsp        INFUSED Lemon Twist Sea Salt

 

 Zest lemon.   Combine zest, cheeses, egg and salt in medium bowl.   Mix well.   Fold in flour unti just incorporated (do not overmix).   Lightly flour a 12 inch piece of parchment paper.   Using a small scoop, drop 28-30 level scoops of ricotta mixture onto Parchment paper.

 Add 1 TBSP of butter and the INFUSED lemon Olive oil to skillet.  Heat over medium high heat 4-5 minutes or just until butter mixture begins to brown.   Add gnocchi to skillet.   Cook 2-3 minutes on each side or until golden brown.    Remove from skillet and keep warm.

 Reduce heat to medium.   Add remaining butter.   Cook 3-5 minutes or until butter is a deep brown color, occasionally swirling skillet.   Remove skillet from heat.   Add juice, pepper flakes, parsley and black pepper.  Swirl to combine.  Serve gnocchi with sauce over a bed of baby spinach or arugula, shaved Parmesan Cheese, and a sprinkle of INFUSED Lemon Twist Sea Salt.

 Serves 4