Pairs With: Cline Ancient Vines Carignane
1. Preheat the oven to 400ºF. Dust a baking sheet with flour.
2. Poke the potato all over with a fork. Bake for about 45 minutes, or until fork-tender. Remove from the oven and let cool for 5 minutes.
3. Halve the potato and spoon the flesh into a large bowl, discarding the skin. Add the ricotta cheese and mash together until mostly smooth. Add the eggs, flour, pecorino, salt, and pepper. Stir until just combined. If the dough seems wet, add more flour, 1 tablespoon at a time, until it can be formed into a ball. The dough should be sticky.
4. Scrape the dough out onto a generously floured work surface. Cut the dough into four equal pieces. Working with one piece of dough at a time, roll it into a rope about 1 inch thick. Using a sharp knife, cut the rope into 1-inch pieces. (can roll on back of fork to get lines like in the picture) Place the gnocchi on the prepared baking sheet as you go. Repeat this process with the remaining pieces of dough.
5. Bring a large pot of salted water to a boil over high heat. Add the gnocchi and cook until they float to the top, 3 to 4 minutes. Remove using a slotted spoon.
6. In a large skillet, heat the olive oil over medium-high. Add the gnocchi in a single layer, working in batches if necessary, and cook, undisturbed, until golden and crisp, 3 to 4 minutes. Turn the gnocchi and cook about 3 minutes more. Remove the gnocchi from the skillet and set aside.
7. In the same skillet, immediately add the butter and sage and cook over medium heat until the butter is browned and the sage is crisp. Remove the skillet from the heat and gently stir the gnocchi into the butter sauce.
8. Serve immediately with the Manchego and fresh figs on top, if desired.