Second To None Gnocchi

I never can pronounce the word “gnocchi “ as a true Italian would, but I can make some soft pillowy ones.

We made two types of gnocchi in this cooking class. I started the class with the classic potato one and then we made lemony, herby ricotta gnocchi.

It’s tomato season so we made a tomato confit to top the potato gnocchi, after we boiled and crisped them up. I have an abundance of fresh basil, so we made pesto and added butter and cream to it for a silky summer sauce for out ricotta gnocchi. Both recipes were unsurpassed.

Crispy Gnocchi with Tomato Confit

Lemony, Herby Ricotta Gnocchi

 

Lili Courtney