Ricotta Cheese Gnocchi

A few days ago Mark Bittman posted a recipe for gnocchi that caught my eye – after all, it contained ricotta.  Describing the final product as light and fluffy Ricotta Gnocchi are Sticky and Lumpy in a world where most gnocchi are heavy, was the other selling point.   Enlightening us – after all, gnoccho translates as “lump”, Bittman’s ricotta gnocchi are dead easy to make and feels at times like a science or arts and crafts paper mache project.  In other words, utterly easy to make, and incredibly delicious to eat (well maybe the latter is not as true of science projects).  Sage leaves fried in butter are also the cherry on top – bonus: they make the apartment smell wonderful.

Ricotta Cheese Gnocchi Recipe

Below: the dough mixture

Boiling the gnocchi

Sage leaves and ricotta gnocchi frying.  In The Minimalist vodcast, Mark Bittman chooses to drain the boiled gnocchi with a slotted spoon, transfers them to a plate, then drizzles the sage and butter sauce over the gnocchi.  I happen to like the crisp exterior, and the same amount of butter is being theoretically used both ways.

Delish!

Tis the season for all things butternut squash, sage, butter and parmesan flavored.  Happy times!

Sidenote: Probably should have looked at the gnocchi recipe a little closer – Bitty advises that the gnocchi don’t keep well and advises to eat them in one sitting.  Oh well.  Lesson learned.

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~ by drywoodburstingintoflame on November 4, 2010.

3 Responses to “Ricotta Cheese Gnocchi”

  1. Nice! I have never seen Ricotta gnocchi made in this way! Now I have to try it!!!

  2. yum! :)

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