Gnocchi is one of the loves of my life, but, it’s complicated. I have struggled countless times, and wasted multiple Saturday afternoons trying to make “perfect” gnocchi from scratch. As someone who really likes to make exciting things from scratch (bread, cheese, tortillas) gnocchi’s ability to allude me is aggravating. I recently stumbled upon a recipe to make gnocchi with spinach and ricotta in the ball of potato goodness itself, but decided to maintain my nerves. I used store bought pasta and made a delightful sauce with browned butter, lemon and ricotta instead. Enjoy!
Recipe adapted from Sunset Magazine, Spinach and Ricotta Gnocchi.
You Will Need:
10 0z. whole-milk ricotta cheese (I make my own ricotta, but about one carton will do nicely)
1/2 cup grated parmesan cheese
salt, to taste
5 tablespoons unsalted butter
1/3 cup pine nuts
2 teaspoons lemon zest
1 package gnocchi
3 cloves garlic, minced