Gluten Free Chickpea Gnocchi
Ingredients
- Kosher salt
- One 15-ounce container whole-milk ricotta (about 2 cups)
- 1 1/2 cups freshly grated Parmesan
- 1/4 teaspoon freshly grated nutmeg
- 2 large eggs, lightly beaten
- Freshly ground black pepper
- 1 1/4 cups chickpea flour (see Cook's Note)
- 1 stick (8 tablespoons) unsalted butter
- 1/4 cup fresh sage leaves, thinly sliced
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