Food & Wine's Justin Chapple makes light and fluffy fresh ricotta gnocchi dough that he pipes from a plastic bag right into a pot of simmering water. Slideshow: More Gnocchi Recipes
Made these for dinner tonight and thought they were good - I added 1/2 cup Parmesan instead of 1/4 cup. The technique definitely made it easier than traditional gnocchi. When we make this again, I will add some lemon zest to the dough to give it a bit more flavor. I will also top the dish with toasted pine nuts next time. Some suggested adding a sauce but I think these gnocchi are way to delicate to drown in a sauce. I think you need to use well-salted water for cooking, and serve with very fresh herbs, really good olive oil, more lemon zest than what recipe calls for, and the pine nuts.
I agree with other reviewers that the technique is great, but these are almost too delicate, and the flavor comes almost entirely from salt. A bit more flour and parmesan or perhaps adding the lemon zest and some finely chopped herbs to what I hesitate to call a dough might be nice. I like gnocchi that you can brown slightly in a pan, but you pretty much can't touch these when they come out of the water, so you need a really flavorful sauce and should drain these thoroughly so the water doesn't dilute the sauce. I was really excited to try these out but would have to tweak them significantly if I made them again.
I would like to add some avocado in your gnocchi recipe! I think it will taste a lot more better. :)
I made this before but your recipe contains more herbs which I like most. This totally worth trying.
Ricotta in lasagna was unpleasantly gritty. I don't know if it's because of the cheap cheese or what. But still I would like to try your recipe.
I came for this kind of recipe but I like dense and heavy gnocchi. This seems not.
First if I could give the technique 5 stars I would. SO easy and huge time saver. I substituted all purpose with oat. Not sure if I love the flavor. However, it could have been that. Bit bland, I added a little garlic salt and that helped. I might not have had enough salt in it. I'm going to add some mushrooms and might even make a light sauce to go with this. Good foundation pasta, and so simple, it's worth trying and playing with the flavors. Overall process is a slam dunk. I just need to nail adding some flavor to it
