Can we talk gnocchi? What could be more amazing than creating the most ephemeral pasta in your own kitchen from only a few ingredients and without any special equipment? This is a project that is perfect for weekend days. Even small children can help roll out the dough and cut it with a butter knife, and having ricotta gnocchi in your freezer means you can have a quick and delicious meal any night of the week.
Years ago, I read an interview with the legendary chef, Thomas Keller of The French Laundry where he contended that repetition, is essential to becoming an intuitive cook. In essence, he instructs the cook to make a recipe exactly as written. A few days later, write a simpler version of the recipe down on paper and make it again. Repeat over several weeks, using fewer instructions and making small adjustments such as switching a vegetable or spice. Over this time, you will come to “own” the recipe, as well as gain an understanding of the techniques that are involved. Really, isn’t this how our grandmothers cooked?
Hopefully I caught your interest with the seasonal Pumpkin Gnocchi. Ready to branch out? Here is some repetition with a little variation from the gnocchi you may have tried making. The first recipe is for the basic gnocchi; the second is an idea for turning it into a main dish. But you can never go wrong with a side of fresh gnocchi with some tomato sauce or even just butter and cheese!
Skip the pancetta for a vegetarian meal and do try with your favorite GF flour if you eat gluten free. Leave a note in the comments to let me know how it turned out!
