Ricotta Gnocchi (Frozen)
Kate, who works with me in the kitchen cooking your dinner, is the queen of gnocchi. My gnocchi adventures, prior to Dinner on the Table, included an impressive production of vaguely pumpkin flavoured bullets. Then Kate shared her recipe for ricotta gnocchi. Nothing bullet like about them: just light, fluffy deliciousness.
And, a few weeks ago, I made a spectacular discovery. These gnocchi can be cooked straight from frozen, and they are completely delicious. I rushed to the kitchen to share my great discovery. Kate and Irish looked non-plussed. "I always cook those gnocchi from frozen," they almost said in unison.
So, some of us are a little slow on the uptake it seems. However, it's time to look forward. We have rolled gnocchi and put them in the freezer so you can partake of this joy too. These gnocchi will go especially well with any number of pasta sauces (check out the Matriciana sauce we've put in the freezer for you).
To cook your gnocchi toss into rapidly boiling water. Your gnocchi are cooked when they float to the top of the water. Scoop them out, heat a pasta sauce and dinner's on the table.
Ingredients: Ricotta, GF flour, egg, parmesan, salt, pepper, nutmeg
Contains egg, dairy