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.

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

Lemon Ricotta Crostini

We had a deck party last weekend and I made a batch of these Lemon Ricotta Crostini- they were a hit! And they were sooooo easy to make. Just slice and toast a baguette, and top the slices with ricotta, a drizzle of honey and a pinch of freshly grated lemon zest. Top with a pinch of coarse salt and serve!

By Erin Gleeson for The Forest Feast

Watermelon Bruschetta

We just spent the last week at my parents’ cabin in the woods in Sonoma County (I guess you know where I get it!).  I love late summer there when the blackberries are ripe and the evenings are warm and golden. We picked vegetables from my Mom’s garden to cook dinner with and ate outdoors.  This Watermelon Bruschetta was a delicious appetizer one night before dinner with cold white wine.

By Erin Gleeson for The Forest Feast

Peach Ricotta Tart

I was so happy to have this recipe featured yesterday on a website I love, A Cup of Jo, as “The Best Peach Tart You’ll Ever Have”!. This peach tart (technically a galette) is simple, pretty and delicious! Just roll out one store bought pie crust (or make your own, if you fancy). I used the kind that comes rolled in the long red Pillsbury box in the refrigerated section. Spread a thin layer of ricotta cheese over the dough, leaving about a 1 inch border. Sprinkle the ricotta with a bit of cinnamon and sugar, then layer thinly sliced peaches over the cheese. Fold and pinch the corners over to make a little crust, then bake for 20 minutes or so on a cookie sheet at 350 degrees until browned. Before serving, I like to drizzle a little good olive oil and add a pinch of coarse sea salt to each slice.

You’ll need: 1 (pre-made) crust, 2 to 3 peaches (no need to peel), 1 small tub ricotta, cinnamon, sugar, olive oil, sea salt. Bon appetit!

by Erin Gleeson for The Forest Feast