Appetizers

Ricotta Gnocchi with Lemon Brown Butter Sauce

Ingredients:

1	Lemon, divided
1 cup	Whole-Milk Ricotta Cheese
½ cup	Parmesan Cheese, grated
½ cup	Parmesan Cheese, shaved
1	Egg
1 tsp	Salt
½ cup	Flour, plus additional for dusting
¼ cup	Butter, divided
2 TBSP	FUSED Lemon Olive Oil
½ tsp	Freshly Ground Black Pepper
1 TBSP	Fresh Parsley, minced
2 cups	Baby Spinach
1 tsp	INFUSED Lemon Twist Sea Salt

Directions:

Zest lemon. Combine zest, cheeses, egg and salt in medium bowl. Mix well. Fold in flour until 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 FUSED Lemon Olive Oil to skillet. Heat over medium high heat 4-5 minutes, or 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