Ricotta Gnocchi with Summer Herbs
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
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.
Read MoreI 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.
Read MoreI would like to add some avocado in your gnocchi recipe! I think it will taste a lot more better. :)
Read MoreI made this before but your recipe contains more herbs which I like most. This totally worth trying.
Read MoreRicotta 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.
Read MoreI came for this kind of recipe but I like dense and heavy gnocchi. This seems not.
Read MoreFirst 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
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