Once upon a time I made gnocchi. And it was good – very, very good. But when I was making it I became a hot and sweaty mess because y’all, gnocchi is traditionally made with boiled and mashed potatoes + a lot of mixing and rolling and cutting and (if you’re super fancy) rolling again along the tines of a fork to make them all beautiful and traditional looking. It makes me get a little sweaty just thinking about all of that work! Don’t get me wrong, there are times that I really enjoy making more labor-intensive recipes. I think it’s really important to do so to really appreciate the food I’m eating; however, the middle of the week for dinner is typically not the time for me to do that, and I’d bet that it’s not the time for most people.
This recipe, though, has changed gnocchi making for me though. Rather than boiled and mashing potatoes it uses ricotta cheese instead. Sure there’s still rolling and cutting, but it’s much cooler and much faster because of the ricotta. Plus, at the end of the day, you’re only boiling one pot of water to cook the gnocchi rather than 2 pots for BOTH the potatoes and the gnocchi.
I honestly could not stop eating this when I made it, and have literally been dreaming of it ever since. The only changes I made were with the topping – the recipe is for blue cheese + walnuts (LOVE LOVE LOVE), but Nate’s not a big blue cheese fan so I subbed goat cheese and toasted pecans instead. So dreamy.
If you’re ever in the mood for making something really delicious and seemingly fancy, I really can’t recommend this recipe enough! It’s already on the menu on a weekly basis for us now! Just click HERE for the recipe!