Ricotta Gnocchi | DessertForTwo.com

Happy Saturday, friends!

Today, I’d like to share with you one of our favorite dinner recipes.  I make ricotta gnocchi once a week for us.  It sounds like a daunting task, but really, it’s easy.  Ricotta makes a less finicky gnocchi, compared to the traditional potato gnocchi that can become tough if over-mixed.  The creaminess of the ricotta gives you a little leeway when mixing your dough.

Just use a light hand when rolling and you will be rewarded with tender puffs of pasta dumplings.

For this recipe, I boil them in water just until they float, and then finish them in the pan with butter and bleu cheese.  However, these ricotta gnocchi are also delicious when pan-fried in olive oil.  They brown and crisp up nicely, and are perfect with spicy marinara sauce.

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You may also double the recipe and put half in the freezer for another meal.  My only warning, though, is that frozen gnocchi do not pan-fry very well.  If you cook with frozen gnocchi, it’s best to boil them.

To grab the recipe and step by step gnocchi rolling instructions, head over to Food Fanatic.