Ricotta Gnocchi with Herbed Butter and Bacon


I made this recipe months ago and kept planning to share it with you, but the time just never came. It's very much a fall or winter recipe and it just didn't feel right to share in the summer. Now that we're fully into fall (freeze warnings and all here!) I figured I needed to stop putting this off and share this recipe as soon as I could.

Ricotta Gnocchi with Herbed Butter and Bacon
Source: Inquiring Chef, inspired by The Busy Mom Cafe
Servings: 4
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    • 8 oz. ricotta cheese
    • 2 eggs
    • 1 cup Parmesan cheese, grated
    • 1/4 tsp. salt
    • 1 - 1 1/2 cups all purpose flour
For Serving:
    • 4 tbsp. unsalted butter
    • 1/4 cup fresh herbs, minced (parsley, basil, chives, rosemary, etc.)
    • 6 strips bacon, cooked and crumbled
    • salt and pepper
1. In a medium sized bowl, stir together the ricotta, eggs, Parmesan and salt. Add in the flour 1/4 cup at a time, stirring until fully incorporated and the dough forms. Dough should be wet, but able to be handled.
2. Sprinkle flour on a surface and divide dough into 4 pieces. Return 3 pieces to the bowl and cover with a dish towel. Roll the dough into a long rope, 1-2 inches thick.
3. Slice the rope into 1" pieces. Place on a parchment-lined baking sheet. Repeat with remaining balls of dough. Refrigerate if not cooking immediately.
4. Bring a large pot of salted water to a boil. Drop gnocchi into boiling water and cook until they float. Remove with a slotted spoon and place on a plate.
5. Heat a large skillet over medium-high heat and add the butter. When the butter begins to bubble, add the cooked gnocchi, herbs, salt and pepper.
6. Cook for 1-2 minutes, stirring frequently so the gnocchi get lightly golden on all sides.
7. Plate gnocchi and garnish with crumbled bacon.

I'd only made gnocchi using potatoes before so I was excited to try this recipe out. I found it required much more flour than I expected, but the end result was just as tasty. These turn out much lighter than their potato-made counterparts. Bacon and butter make everything better (I'm pretty sure Paula Deen would be proud of me for that sentence) and it was definitely the case here. The herbs did a very nice job of lightening up a dish which could otherwise be pretty heavy.

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