Potato Gnocchi, with Chanterelles, Corn and Sungold Cherry Tomatoes Potato Gnocchi, with French Butter and Parmigiano-Reggiano Cheese Ricotta Gnocchi Sheep’s Milk Ricotta Gnocchi, with Greenmarket Spinach, Cremini Mushrooms and Baby Peas Ricotta Gnocchi with Marcella Hazan’s Tomato Sauce
Do you know about ricotta gnocchi? No? Well, you’re in for a treat. I love the creaminess of fresh ricotta cheese (either cow’s milk or sheep’s milk is perfect), with either seasonal vegetables or simple pasta sauces. From the middle of March to the end of November, ricotta gnocchi appears on my table about once every 2-3 weeks. I adore it, for its lovely flavor and texture, and for its elegant simplicity. If I’m pairing it with a pasta sauce, […]
If you’ve never had ricotta gnocchi, you owe it to yourself to have them for dinner one of these days. When made well, these little morsels are light as a feather and possess almost none of the starchy leadeness that you might occasionally encounter with the more common potato gnocchi. They have a creamy sweetness that shines, particularly when paired with seasonal vegetables. Ricotta gnocchi are a mainstay at my dinner table, appearing like clockwork several times year-round. I especially […]
I adore ricotta gnocchi, moreso than potato gnocchi. It has a lighter texture and a creamy, faintly sweet flavor that heightens and accentuates almost anything that it’s paired with. I make it quite often, about once every six to eight weeks. Most of all, it lends itself particularly well to vegetarian preparations. For a demo on how to make ricotta gnocchi, click here. Tonight’s dinner features one of the simplest pasta sauces ever. You can make it in an hour […]
Categories: cooking, food, food photography, general, Italian food, Presto Pasta Nights, vegetarian • Tags: cooking, dinner, food photography, gnocchi, Marcella Hazan, recipe, ricotta cheese, tomato, vegetarian
Lamb’s quarters, also better known as pigweed, is a lovely spring green that when cooked has a flavor reminiscent of spinach. For tonight’s appetizer course, it’s paired with chopped Campari cherry tomatoes and creamy cow’s milk ricotta cheese. Lamb’s quarters and Campari tomato salad, with cow’s milk ricotta cheese, garlic scapes and crispy lemon zest Click here to view a high-resolution version of this picture.
Categories: cooking, food, food photography, French food, general, recipe, spring, vegetarian, Weekend Herb Blogging • Tags: chicken, cooking, dinner, eggs, food photography, foodblogging, garlic scapes, green beans, lamb's quarters, lemon, locavore, potatoes, radishes, recipe, ricotta cheese, salad, tomatoes, vegetarian
Linguine with spinach and ricotta — spinach and garlic sautéed in unsalted butter, cooked linguine, cow’s milk ricotta cheese, extra-virgin olive oil, salt, pepper and garlic chives Adapted from this New York Times article by Mark Bittman. Click here to view a large-size version of this picture.
This is a simple preparation that’s delightful, as either an appetizer or a light lunch. Creamy ricotta cheese provides a gentle counterpoint to a quick tomato confit. Serve with plenty of crusty bread to sop up the sauce. Goat’s milk ricotta cheese, with heirloom tomato confit Click here to view a high-resolution version of this picture.