that’s not my photo - sadly my ricotta gnocchi look far less elegant. and given how good this recipe is, and quite how smitten i am by these ricotta gnocchi, i wanted to show you them in all their glory to encourage you to try them.
i’ve made ricotta gnocchi before and described them as “incredibly rich, reminding me of a cheese soufflé. they are beautifully light and entirely unlike potato gnocchi” which is quite different to this new version. the originals were a mix of ricotta, eggs, butter and flavourings, whereas this recipe by suzanne goin uses flour as well as eggs, which gives the gnocchi a firmer texture.
the flavour is subtle, just coming from the seasoned mix which means you can pair them with any sauce you fancy but in future i think i will also experiment with flavouring the gnocchi themselves, perhaps with herbs, strong cheese, finely chopped sundried tomatos or porcini powder.
the original recipe, pictured above, serves the gnocchi with wild mushrooms and sweetcorn. of the different versions i’ve made (three in the last month!) i was least keen on this but that is largely down to me not being a big fan of corn. my favourite was a courgette and pancetta mix, flavoured with the same shallots, thyme and sage which the original recipe uses. i also enjoyed them with a simple tomato and basil sauce.
do give them a try, as i said, i’m smitten and now i know they can be frozen i am looking forward to making a big batch for the freezer so we can have them as a quick mid-week supper on a regular basis.