Ricotta gnocchi

Halloween is not very big in France. At least not in Paris. So no costumes or trick or treating for us. We did enjoy a three-day weekend and some nice weather, though. The Salon du Chocolat was tempting, but as much as I love chocolate I didn't feel like standing in queues to taste some this weekend. Instead, we took a long walk and ate lunch out on Saturday, wandered the stalls at the local market and ate dinner with friends on Sunday, and enjoyed a lazy, relaxed Monday at home.

I made ricotta gnocchi with browned butter for the first time for dinner on Monday night. It was a big hit - a lot easier than I expected, and very delicious! Before I forget, here's what I did -

Ingredients

250 gms of whole milk ricotta

1 egg, beaten

1/2 clove of garlic, finely minced

1/3 cup grated Comte (I didn't have any Parmesan at hand)

minced parsley

salt

pepper

about 1/2 cup flour (and more for dusting)

1. Combine all the ingredients except the flour.
2. Slowly add as little flour as possible - enough to bind the mixture together but not too much, otherwise the gnocchi will become dense.
3. Working on a well floured surface, mix together gently. Cut into four pieces.
4. Using your palms, roll the mixture into a cylindrical tube about 1/2 inch thick.
5. Using a knife dusted with flour, cut into 1 inch pieces. Shape pieces using a fork.
6. Bring a pot of water to a boil. Add salt. Put in 12-15 gnocchi at a time. Once they float to the top, they are cooked.
7. For the browned butter sauce, I didn't have any sage, so I used basil instead.
8. Toss gnocchi in sauce, sprinkle parmesan cheese, and enjoy.

I've made a lot of fresh pasta but I had never made gnocchi before. It was light and fluffy, and so much quicker than I had anticipated. I'll definitely be making some again soon.

I found this tiny leaf by our shoes while cleaning the apartment. A little bit of fall love this Tuesday morning. Have a fantastic day!