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Super Easy Ricotta Gnocchi - Every Little Thing

Super Easy Ricotta Gnocchi

Hi friends, long time no talk!

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I had a Slow Food St. Louis event last night, which I will be blogging about this weekend, but after spending 16 hours away from home yesterday, there was no time to chill on the computer!

I have some big meal plans for the next two weeks.

I am considering making Paella for a Sunday blogging event called World Kitchen. I say considering because the recipe (and work) is extensive. I would really like to experiment with it though, especially since others will be too, so I can ask a lot of questions!

World Kitchen is a new event where once a month, food bloggers come together and cook a major dish at the same time on the same day, using the Twitter hashtag #worldkitchen in order to “talk” while cooking!

Also, my parents are coming to visit for Easter weekend and I have one major meal planned. Without getting too much into it, it involves tilapia, lobster, and mango!

I am still trying to figure out how to balance getting home from work later in the evening and still cooking quality meals. In the last six months, because I’m such a beginner, I would sometimes start prepping and chopping at 4 p.m. for a 6 p.m. dinner! I’m having to go a bit faster now (and ask Matt for some help) so it’s a challenge some days.

Here’s an easy meal that isn’t much work at all for those later weekday evenings. When my friend Kelly posted Ricotta Gnocchi on her blog Barbaric Gulp, I had to have it. I had never even considered making Gnocchi before, but it was so easy! Gnocchi isn’t something I could eat all the time, but once in a while it makes a great pasta meal.

The recipe is adapted from The Kitchn and ingredients included:

  • 1 15-ounce container of ricotta cheese
  • 1 cup all-purpose flour
  • 1/2 cup Parmesan cheese
  • 1 large egg, beaten
  • 1/2 tsp salt
  • 1/4 tsp black pepper

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In a large bowl, combine all the ingredients. Cover with plastic wrap & chill in the fridge for at least 15 minutes.

Bring a large pot of water to a boil. Sprinkle a cookie sheet, as well as your hands and work surface, with flour. Pat out the dough to a 3/4-inch thick rectangle. The dough should be tacky but should not stick all over your hands. If it does this, put it back in the fridge for a bit longer.
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Using a sharp knife, cut the dough into 3/4-inch strips. Then cut each strip into 3/4-inch pieces, gently rolling each piece into a dumpling shape. Place on the floured baking sheet. 

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Once the water boils, add 1 tablespoon of salt. Add half the gnocchi, gently stirring to prevent sticking. When the gnocchi float, cook for 2 more minutes. Remove with a slotted spoon & transfer to a bowl or a pan that holds your sauce.

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We used leftover tomato sauce from the Bean and Escarole Polenta. You could use any pasta sauce, or make the Kale Pesto that Kelly uses with her Gnocchi!

Cook the rest of the gnocchi & serve immediately.

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This was a really fun, easy alternative to a regular pasta dish! Super light and pillowy, they were tasty. I recommend including the chives from the original recipe…we had used them in a previous recipe and I forgot to get more! Regardless, this was fun and yummy. 

Have a great weekend!

Question: Have you ever made traditional Paella? Take a look at the recipe and give me advice!

(paella photo source)

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