MMMM… Gnocchi… Comfort food at it’s finest. And one of those things that I never had growing up, but am a huge fan of now.
I will say that like Allison, I’ve generally been intimidated by making my own pasta (although Niki totally makes it look easy, here!). But these instructions for making homemade ricotta gnocchi seem like something I could take on…
…At any rate, I have made homemade gnocchi. In fact, I have made it more than once and each time it has turned out beautifully. That’s close, it is in the pasta family… it counts. The recipe that I keep going back to is Ricotta Gnocchi. Truth be told, I am not a huge fan of the regular potato gnocchi. More often than not I find it doughy and thick and just too starchy.
But these Ricotta Gnocchi are a whole different story. They are light and delicate. They have a very subtle cheese and egg flavour which pairs very nicely with the roasted tomato sauce. This recipe requires a bit of time and work. The tomato sauce is the most involved piece, in that you have to roast the tomatoes before you bring the sauce together.
They are worth the effort and while I would not recommend this dish for a weeknight meal it is a great option for a night when you have a little more time and you want something special. And the best part is you can pat yourself on the back because you have made homemade pasta. (That’s right, it counts!)
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