First, in a six-quart pot, you’ll place your steamer basket over one inch of water, with cauliflower in the basket. Reduce the heat and steam covered until tender, approximately 8-10 minutes. Drain. When the cauliflower has cooled, wrap it in a towel and dry it carefully.

Next, you’ll purée the ricotta in a food processor until perfectly smooth. Add in your egg yolk and cauliflower: process until smooth. Add ¾ cup of flour and combine until it creates a soft dough, adding any additional flour as needed. Next, divide the dough into four portions. Roll each portion into ½ inch thick ropes and cut into ½ inch pieces to create your perfect gnocchi size.

Next, in a large saucepan, you’ll bring the water to a boil. Cook the gnocchi in small batches until they are fully cooked and float, approximately 30-60 seconds. Remove carefully with a slotted spoon.

Complete this recipe by melting the butter in a large skillet and cooking the gnocchi for 3-4 minutes on medium heat until gnocchi is browned to your liking. Garnish with sage for a fun appeal and serve.