Ricotta Gnocchi

I bought some wonderful ricotta cheese from the Naragansett Creamery at the Plymouth Farmer's Market the other week. I wanted a recipe that would do it justice, so looked around and found several for ricotta gnocchi, including one from Mark Bittman. I gave it a shot and they were pretty good and I even got to use the fresh sage from the market as well. I don't think I'd make them again, and I'm not sure why. Maybe they were too rich, or too mushy? Not quite sure, but the sage butter was wonderful! I used the rest of it later in the week on chicken with roast pears and put he leftover gnocchi in a tomato sauce. 

sage butter

chicken w/ sage butter