The recipe was chosen from the cookbook by Judy Rodgers, named after her restaurant, The Zuni Café Cookbook. The recipe was a very straightforward recipe. The challenge was in the forming and handling of the gnocchi. What we did with the recipe was up to us.
We were advised to use fresh ricotta and if fresh ricotta was not available, to make our own. I decided to make my own and use the Cooking Light homemade ricotta recipe to save a few calories. The ricotta was nice and creamy and had a great flavor. The recipe only made 1 1/2 cups so I had to reduce the gnocchi recipe.
I was a little bit nervous about making the ricotta and all the warnings about it being too wet, but after letting it sit in the fridge overnight, mine turned out nice and dry and I didn’t have any problems with the gnocchi falling apart.
I used Not Quite Nigella’s Ricotta & Chive Gnocchi with Browned Butter Sauce recipe as my inspiration for the gnocchi. I didn’t have chives, so I substituted basil. I baked the gnocchi in a little browned butter topped with Parmesan. Then I served it with marinara sauce.
I was a little apprehensive about how gnocchi would be received by my boys since they’ve never eaten it before, but it got a thumbs up from everyone. I don’t know if it’s something I’ll make again, but it was definitely a fun Daring Cooks challenge! For the complete recipe visit Lis at La Mia Cucina.
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