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.
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.