I made that!

It’s that super fun time of the year when my CSA box starts making me giddy. There’s still some asparagus, but we’re getting our first zucchinis of summer. I wanted to make a spring/summer crossover meal, to celebrate the shift, and decided on a pesto. I love me some pesto – at the end of summer I start making large batches to keep in the freezer, to get me through winter, but I always run out by xmas. Now that the basil is showing up again, it’s definitely time to drag out the food processor and get pureeing.

Obviously pasta is a great base for pesto, but I wasn’t feeling it today. So I decided to try out a Zuni Cafe recipe for ricotta gnocchi. I’ve never made gnocchi before and have been meaning to give it a try. But first I needed some ricotta…

I drained the ricotta extra long (though not long enough I later learned), to dry it out. Then I blended the ricotta with eggs, parmesan, salt, nutmeg and melted butter. It looked WAY too soupy to ever be a dough, so I mixed in a little flour to give it some body.

Then I scooped out chunks and rolled them in flour.

I boiled them and tossed them with my pesto and the veggies that I had sauteed. This dish probably won’t be winning any beauty pageants, but it was so good!