For my ricotta gnocchi I was inspired by the version I had at Michael Chiarello’s Napa Valley restaurant, Bottega. I like that he uses a tomato sauce as it really lightens the dish. I find cream sauces to be too rich.
I absolutely love freshly grated Parmesan. I highly recommend using fresh in this recipe especially when you are going through the trouble of making the pasta from scratch.
Cutting the rope into the individual gnocchi. My favorite part.
Great tip is to freeze the gnocchi before cooking them. It helps to keep the gnocchi shape. Then you can make a big batch for multiple dinners and take out as much as you need. They cook so quickly. Just 1-2 minutes.
With tomato and basil sauce, topped with freshly grated Parmesan.
Overall I was really happy with how they came out considering it was the first time I’ve made pasta from scratch. I was a bit nervous about the really wet dough so I’m not sure if I overfloured the board. Not as pillow-like as Michael Chiarello’s but good for a homemade dish.
Ricotta Gnocchi
From gourmet.com
Tomato & Basil Sauce
From Michael Chiarello’s Gnocchi Della Nonna
Deliciously Noted is a food blog documenting my life in San Francisco, eating, baking, meeting artisans and chefs and when in need of an escape from the fog, sharing about my getaways to New York or Paris.
Peruse, enjoy, leave a comment or two!
