2 cups whole-milk ricotta (1 pound)
2 large eggs, lightly beaten 1 1⁄2 cups grated Parmigiano-Reggiano (3 ounces), divided
1⁄4 teaspoon grated nutmeg 1 1⁄4 cups all-purpose flour 1⁄2 stick unsalted butter
1 (2-inch) rosemary sprig
1. Stir together ricotta, eggs, 1 cup cheese, nutmeg, and 1/4 teaspoon each of salt and pepper. Add flour, stirring to form a
soft, wet dough.
2. Shape dough on a well-floured surface with lightly floured hands into 2 (1-inch-thick) ropes. Cut crosswise into 1-inch
pieces with a lightly floured knife. Put in 1 layer on a lightly floured parchment-lined baking sheet.
3. Cook gnocchi in 2 batches in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water), adding a few at a time
to pot and stirring occasionally, until cooked through (cut one in half to check), 3 to 4 minutes per batch. Lift out with a slotted spoon and drain in colander.
4. Meanwhile, cook butter with rosemary in a 12-inch heavy skillet over medium-low heat until golden brown, about 5 minutes.
5. Toss gnocchi with brown butter in skillet and sprinkle with remaining 1/2 cup cheese. Season with salt.