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.
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