I made that!

It’s Gnocchi Time!

Posted in Because, like, I'm Italian, sort of, I Like Salt Too by brandi on June 3, 2009

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!



3 Responses

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  1. Elke said, on June 30, 2009 at 9:57 am

    I am Shane’s collegue in Paris. I love the plates and willmostly try to do the raspberry dessert. However, I am not good in cooking but will try.

    It is e real pleasure to see your plates, thanks for sharing with others!!!!

    Greetings from Paris

    • brandi said, on June 30, 2009 at 10:30 am

      thank you! i’m so happy you’re enjoying my little blog. feel free to email me with any cooking / baking questions that arise!

  2. Back to the Basics « I made that! said, on February 28, 2011 at 4:38 pm

    […] store tastes like canned air). The truth is, I try to work in fresh ricotta whenever possible: gnocchi, galettes, pasta, cakes, fritters, we’re even serving a ricotta and blood orange dessert at […]

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