I started watching cooking shows on television at a young age, before Food Network (and man that makes me feel old). One of my early favorites was Mario Batali’s Molto Mario. I can still hear the perky operatic music at the intro… can you? If you can, you just might be my soul mate. But I digress just a tad. That happens sometimes.
Now, you might know that Mario Batali is one of the hosts of The Chew, a daytime talk show dedicated to all things food. And when I watched Mario make potato gnocchi (pronounced NYOH-kee, if you’re unfamiliar) from start to finish, I looked at the t.v. and thought “I can do that!” I followed his recipe and it was divine. Thanks to Mario, I was hooked on homemade gnocchi. So hooked in fact that I began craving it weekly. It just might be my new favorite thing.
After I had a couple of rounds of potato gnocchi under my belt, I came across ricotta gnocchi, an easier version of the rustic dumpling. I was intrigued, but I had my doubts. Could they possibly be as good? I pondered.
Ah, I was mistaken. They’re incredible. Slightly different texture and flavor, but equally as good. Tender, delicate pillows of comforting, steaming Italian goodness just waiting for the perfect sauce and toppings. Bliss, I tell you. Bliss.
Caution: when making this life-altering dish, don’t get distracted… chiffonade the basil, not your thumb. You’ll thank me when your thumb doesn’t look like mine. Occupational hazard. <wink>