Ricotta and chive gnocchi
Gnocchi is easily my favorite type of pasta, and I've been dying to make it at home since I first came to appreciate these little doughy morsels. I decided to make my very first attempt at gnocchi for a dinner party (risky, I know), so I wanted them to have a little something special. I added some creamy ricotta which gave them an incredibly subtle flavor and slightly more dense texture, as well as some chives since they're a natural with potatoes. After I boiled them, I sauteed them in butter to improve the flavor just a bit and give them a more dynamic texture. (I can't get enough of that brown crust right out of the pan.) But the best part of gnocchi, as I discovered, was that they are a total blast to make. For a Millennial of Spanish, Turkish, German and English descent, I felt like a total Italian grandmother from the old world. And I loved every minute of it.
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