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Ingredients

For the gnocchi:
3/4 cup all-purpose flour, plus additional for dusting
1/4 cup (3 ounces) Wisconsin Parmesan cheese, freshly grated
Zest of 1 lemon, grated
1 cup (8 ounces) Wisconsin whole milk Ricotta cheese, drained
1 egg

For the sauce:
6 tablespoons unsalted butter
1/2 shallot, thinly sliced
12 sage leaves
1 garlic clove, thinly sliced
Juice of 1 lemon
2 tablespoons water
1/3 cup (about 2 1/2 ounces) Wisconsin Parmesan cheese, freshly grated
12 fresh parsley leaves

Description

Eat Wisconsin Cheese