Because I’m working on a freelance piece I have due very soon, I’m going to do what I sometimes do when I’m either, A., busy, busy, busy, or B., feeling uninspired (it happens. Today it’s because of the busy thing, though) — and that’s share some cool food or wine related content from elsewhere.
In today’s New York Times Dining and Wine section, there’s a great piece, with accompanying video, on making gnocchi without potatoes. That’s right, gnocchi without potatoes. Crazy, huh? Having made gnocchi WITH potatoes before with less than stellar results, I’m all about this recipe. Mark Bittman, who I adore, makes it look soooooo easy in the video, but I have a feeling my attempt at it may involve a little more kitchen melodramatics. ; )
Although, after reading the accompanying article, I’m starting to think maybe not. Hmmm. That’s because Bittman is making ricotta gnocchi here, which is lots easier to make. You don’t have to make potatoes first, for one thing, and you don’t have to roll dough. Essentially you just stir together ricotta, a couple of eggs, a heap of grated Parmesan and a little flour.
But don’t take my word for it, read Bittman’s article and watch the video here.