It’s been a few years, since I’ve made gnocchi from scratch. Let’s blame it on my missing gnocchi board. A few days after I posted my recipe for Chicken and Gnocchi Soup, a friend shared her grandmother’s recipe for ricotta gnocchi. Finally, I took the time to make the delicious dish.
1 c. ricotta cheese, 1/2 c. fresh grated Parmesan cheese, 1/2 c. flour, 1 egg, 1 lemon, 1/2 tsp. fresh ground sea salt, 1 Tbsp. minced garlic, fresh chopped parsley, fresh chopped parsley, basil, butter, crushed red pepper flakes, fresh cracked tri-color pepper, baby spinach leaves, radicchio, fresh shaved Parmesan
Zest and juice lemon. Mix together lemon zest, ricotta, grated Parmesan, flour, salt and egg. Melt butter in skillet over medium heat. Drop spoonfuls of mixture and cook for about 5-6 minutes, turning halfway through. Remove gnocchi from pan and keep warm until ready to serve. Add more butter, lemon juice, parsley, basil, and all pepper to frying pan and sauté. Arrange gnocchi on top of radicchio and spinach. Drizzle with sauce. Sprinkle with fresh shaved Parmesan cheese.