Ricotta Gnocchi is pillowy pasta perfection. Making it at home couldn't be easier.
I count ricotta gnocchi among one of my favorite meals. I make these little tender pillows when I want soft, creamy comfort food. When I crave something heavier, I pan-fry them in a mixture of butter and olive oil and top with a spicy tomato sauce.
Here, I give you my favorite variation: crumbled bleu cheese and toasted walnuts. The key to this dish is toasting the walnuts past the point of being fragrant and light brown—almost burnt, almost. Crunchy walnuts are necessary to balance the creaminess of the gnocchi and melted cheese.
The other key to this dish is a gentle touch. I admit that I make ricotta gnocchi instead of regular potato gnocchi because it’s more forgiving. But, a seriously well-floured counter is your best friend in this dish. Also, work in small batches when you’re rolling out the dough.
Divide the dough into 4 chunks, and flour the board and the top of the dough. Dust your hands lightly in flour and gently roll the dough into a log about 1” thick. Then, chop the gnocchi into any size you like. Repeat with the remaining dough.
I hope these ricotta gnocchi become your new favorite comfort food
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