Today I Made: Ricotta Gnocchi with Peas and Herbs

Today I made ricotta gnocchi! I first saw the recipe on Basically, which is an online extension of Bon Appetit magazine. The gnocchi looked soft and pillowy and reminded me of the ones I ate on my 13th birthday, which I celebrated in New York.

The gnocchi took a surprisingly short amount of time! I made it in about 35 minutes. Unlike the chewy, unpleasant frozen gnocchi I have had before, these were delicate and airy. A lot of gnocchi is made with a potato base, and they are often chewy and tough. Ricotta gnocchi is more foolproof, and yields a lighter texture. These gnocchi have a delicious parmesan flavor and a pale yellow color from the extra egg yolks.

The original recipe calls for peas as the only veggie, but I decided to also add corn. The flavor of the corn went really well with the lemon-butter sauce and the fresh basil! If you want to add corn as well, I peeled 2 cobs and boiled them for 4 minutes. Then I cut off the kernels and added them after the peas had cooked through.

My dad said that this was the best gnocchi he has ever had- I definitely agree! I want to try making the gnocchi again but with a different sauce. The possibilities are endless!

Here is the link to the recipe: https://www.bonappetit.com/recipe/ricotta-gnocchi