They’re not quite pregnant lady cravings (dear lord, no!) but they are intense, can’t-get-a-dish-out-of-my-mind, give-that-to-me-right-NOW! cravings. Usually that’s when I seek out a restaurant that makes the best possible version of whatever dish I’m craving. (Side note, but related, Proof makes a really lovely chocolate hazelnut cake…another recent craving.)
So when I recently got a hankering for ricotta gnocchi? No luck, Chuck. I was fresh out of ideas for where to get that in the District.
After waiting a couple weeks to see if my craving would abate I happened to be watching The Cooking Channel (which is like, whoa, the best channel ever) when lo and behold! Chef Michael Symon, on his show Cook Like An Iron Chef, was making…RICOTTA GNOCCHI!! And oh, look at that!! I had just bought Keswick Creamery, fresh ricotta (which you can find at the Dupont Farmers Market)!! How convenient.
So there I was, on a Sunday afternoon, in something like 90 degree weather, making ricotta gnocchi. You know why all those people on Top Chef make gnocchi? Cause it’s totally easy to make and pretty fail-proof. And I’ll tell ya! If I can do it, you can do it. I promise. And there’s something kind of rhythmic and soothing about making the little fluffs – an unexpected, but added bonus when a person has something thinking to do.
I do warn – it’s a heavy dish. Maybe tuck this recipe away for another month ’till it cools down a little bit? Other than that, rock this recipe in your kitchen pleeease! You will love each. Fluffy. Pillow. Covered. In. Brown. Butter. NOM!