Gnocchi is absolutely one of my favorite Italian foods. Ever. I’m pretty sure it was a daily staple when my wife and I traveled to Italy on our honeymoon a couple years back. If you’ve never had good gnocchi, then you are missing out. Like most pasta dishes, there are many different varieties of gnocchi, but flour, potato, and ricotta are among the more common types. Gnocchi are often served with various red sauces or a simple brown butter and sage sauce. Depending on my mood, I usually opt for red sauce or pesto…mainly because pesto makes everything better!
So the other day I noticed I had some leftover ricotta cheese in the refrigerator. I didn’t have any immediate need for it, so rather than letting it go to waste, I decided to make some ricotta gnocchi. This recipe is incredibly quick and simple to make and is almost foolproof…oh, and did I mention that it’s delicious, too? You could come home after a long day at work and have dinner on the table in a little more than 30 minutes. And you’d have time for a glass of wine, too. (What is it about Italian food that seems to require a glass of wine?)
One of my absolute favorite ways to serve this dish is to simply toss the ricotta gnocchi in pesto and then heat in a saute pan until warm. Top with freshly grated Parmesan cheese and dinner is done! But don’t forget to pour another glass of wine first.