Zuni Ricotta Gnocchi

Ingredients

• 1 pound fresh ricotta (2 cups)
• 2 large cold eggs, lightly beaten
• 1 tablespoon unsalted butter
• 2 or 3 fresh sage leaves, chopped, or a few pinches of freshly grated nutmeg, or a few pinches of chopped lemon zest (all optional)
• ½ ounce Parmigiano-Reggiano, grated (about ¼ cup very lightly packed)
• About ¼ teaspoon salt (a little more if using kosher salt)
• All purpose flour, for forming the gnocchi
• 8 tablespoons butter, sliced
• 2 teaspoons water

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