Sage-Infused Ricotta Cream Sauce

For the past couple of months, we've been searching tirelessly for a new apartment, which is what most of this past weekend consisted of. We recently ended up turning down what we thought was our dream unit due to an overwhelming, uncertain feeling. It would have been perfect for the next year or so, but wouldn't have been all that conducive in respect to our long-term goals. As much as we love NYC, we've decided to expand our horizons and are now looking for the right little neighborhood that fits both of our commutes and needs. And, most importantly, one that will have a bigger kitchen! (Still highly unlikely). We're far from figuring it all out, but are hopeful and excited. Anyway, last week's dish was so exhausting, that we wanted to do something pretty simple this time around. A.K.A.: pantry experiment. We scanned what ingredients we had in the house - ricotta, sage, butter, spinach, parmesan and attempted to make this Gnudi recipe - but it, admittedly, went terribly wrong, so we turned what it should have been into a creamy pasta sauce. It was actually really delish. For those not into consuming an excess amount of cheese, try just a simple butter and sage sauce. A quick pasta dish always wins, doesn't it?

Newlywed Note

So basically just follow the gnudi recipe above, and if you end up with gnudi, you're better cooks than we are! But if it turns into mush like ours did, you've got yourself this cream sauce! FYI - we added chopped spinach into the mix.