Ricotta gnocchi is both much faster to make than its potato based counterpart, much harder to mess up, and gets a nice tang from the ricotta making it fresher and lighter. Or so it seems anyways. Think soft little pillows of happiness. <br /> <br />I paired them with what I had in the fridge : a boozy onion jam (the recipe comes from the great Caravan book ) and some butter fried Cima di Rapa that was long overdue. Cima di Rapa is popular in Italy, which makes it perfect for this dish of course, but it also has a nice bitterness working really well with the sweetness of the jam and the creaminess of the gnocchi. I had none and felt no need to, but feel free to add some crème fraîche or normal cream to bind it all together. You could also add some nuts in there for the crunchy component, or toasted breadcrumbs if feeling quite indulgent.

Share: