Looking through different recipes for gnocchi you’ll often see “homemade ricotta gnocchi in 20 minutes” or “ricotta gnocchi is so easy and fast to make.” Just let it be said that they are all liars. ALL! The only person to date that I have found who was very honest about the difficulties of gnocchi was Heidi Swanson from 101 Cookbooks. I first tried my hand at potato gnocchi following her directions years ago. I have not attempted it since.
I have heard all these rave reviews about how simple ricotta gnocchi is so I decided to give it a try. Maybe difficult is not the right word, maybe just ultra time consuming and fussy. You’ve been warned. However if you want to give gnocchi a try, this recipe, inspired by one from Martha Stewart’s website, was indeed delicious. The trick is to not put too much flour, just enough to be able to handle the dough, and loads – oodles – of patience and a big glass of vino to make it painless. This recipe makes a huge batch, but I figure if I’m going to fuss, I better make it worth my time.