All these years and we've never made gnocchi. We've made gnocchi dishes, but have always purchased pre-made gnocchi from various sources. And to be honest, it's never very good. Dense and gummy would be appropriate adjectives to describe the little potato lumps. Which is maybe why we've never attempted the homemade version; we just assumed it was something we didn't really like very much. I'm glad we made the effort (and yes, it takes quite a bit of effort), because these homemade gnocchi were fabulous. Granted, they look a bit more like packing peanuts than the pretty little dumplings they're supposed to be, but I just need to work on my technique. The ricotta cheese gives each bite a light and airy texture, like petite potato pillows drizzled with browned butter and sage. Note to self: pay attention to the serving size on recipes before you prepare them. Do the math. Two of us. A recipe serving 10-12? Hello leftovers. Luckily gnocchi freeze quite well, and we froze a ton of them.

Share: