When you have a great gnocchi dish it’s just about the best thing ever. It’s amazingly light and airy and just melts in your mouth. Paired with a brown butter sage sauce. It’s a texture taste combo that I often crave. However, more often than not, I find when I order gnocchi, it comes back heavy and dense and absolutely smothered in cream. Not a very good combination to say the least. So you can understand when I say I’ve always been a bit nervous to try making these doughy pillows myself.
So in hopes of avoiding failure, I decided to go with these ricotta gnocchi. They’re slightly easier and more often lighter than their potato based counterparts.