italy

Fried Ricotta Gnocchi

This recipe from The Forest Feast Mediterranean is inspired by my travels in Italy. It makes for a great comfort food meal this time of year when the nights are still a little bit chilly before Spring kicks in.

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FRIED RICOTTA GNOCCHI

from The Forest Feast Mediterranean

2 c (490 g) whole milk ricotta

2 eggs

1 c (100 g) grated parmesan

1 c (125 g) flour

1 tsp chopped chives

pinch of salt

Mix ingredients in a bowl to form a dough. If it feels too sticky to roll into a log, add a bit more flour.

Roll the dough into a log & slice into 1-inch (2.5 cm) pieces.

Bring a pot of salted water to a boil & cook the gnocchi in batches until they float (about 3 min). Meanwhile, melt 2 T butter in a pan. Drain the gnocchi, pat them dry, & transfer to the hot pan — making sure to cook until browned on both sides.

Enjoy immediately! You can top with more olive oil, parmesan cheese, salt & pepper, and any herbs you like. I used chives here but you could easily use chopped Italian parsley as well.

xx

Erin