Ricotta Gnocchi with Tomato Brown Butter

• 15 oz. fresh ricotta cheese
• 2 large eggs, lightly beaten
• 1¼ cup freshly grated Parmesan
• ¾ - 1 cup all purpose flour
• 1 tsp. kosher salt
• ¼ cup extra virgin olive oil
• ½ cup butter
• ¼ cup fresh marjoram or sage leaves
• 1 clove garlic, finely chopped
• 1 lemon, zest only
• ½ cup Concerto™ Grape Tomatoes, halved

Instructions:

1. Bring a large pot of salted water to boil.
2. In a large bowl, mix together eggs, Parmesan and ricotta with a fork. Add ½ cup of flour and the salt. Add more flour until mixture forms sticky dough.
3. Using a tablespoon, shape a gnocchi and drop it in boiling water. It should float to the top and hold together. If not, add a little more flour to the dough and test again.
4. Once dough is ready, boil gnocchi in batches scooping cooked ones into a large bowl with extra virgin olive oil. Keep tossing gnocchi with oil to keep them from sticking.
5. Once the gnocchi are cooked, add butter to a medium hot skillet and brown.
6. Remove butter from heat and add garlic, lemon zest, marjoram and Concerto™ tomatoes.
7. Swirl pan to evenly coat Concerto™ tomatoes with brown butter sauce.
8. Toss with remaining gnocchi and serve immediately.