Something about this winter (is it over? can I put it in past tense now?) made me eager to try all sorts of things from scratch. I think it was all the snow/ ice days and delayed entry school days.
Once I found a recipe for gluten-free gnocchi, I couldn’t stop thinking about it. Turns out making gnocchi isn’t that hard, and assuming you have a high enough threshold for mess and imperfection (lucky me! I have both!), it’s a great project to do with the kids.
It’s a little like making snakes with play dough, with just a slightly higher level of skill needed. Making gnocchi is way easier than rolling your own pasta (which is fun but exhausting), so I think we’ll have to do it again soon.
I’d intended to use the quinoa-ricotta gnocchi recipe from Aran Goyoaga‘s Small Plates and Sweet Treats, but there seemed to be an error in the recipe, so I found this recipe through a Google search. If you don’t have to worry about gluten, the link recipe can be g-free or not, and I’m sure there are lots of other ricotta gnocchi recipes out there waiting for you.
A few notes on this particular recipe. One, I decided to double it, which worked fine. I froze some of the raw gnocchi to cook and eat later. Two, the raw dough tasted…um, not good would be putting it mildly. We were all worried the end result would be inedible. Strangely enough, though, when it was cooked, the gnocchi was delicious. We enjoyed it with our standard favorite tomato pasta sauce (we double a Williams-Sonoma recipe similar to this one and freeze half, so we had it on hand).
This whole process was a big hit with the kids. They found it a little tricky to roll out the snakes, as it takes a very light touch, but with a little help, they were more than happy to be my little gnocchi factory for the afternoon.
Btw, we also recently made gluten-free hand-rolled pasta. It was a frustrating process, with lots of setbacks, but I will say the recipe (from this book) was downright fantastic, better than our last attempt, and I doubt you’d know it was gluten-free if I didn’t tell you. At one point I thought, this is so hard I’ll never make it again. But then, I tasted it. If you’re going to go to the trouble, try this recipe. I ate it with Mark Bittman’s recipe for parsley pesto, which was delicious.
Just finished Dear Committee Members by Julie Schumacher. Very funny, especially for writer types.