Ricotta Gnocchi Gratin

So I’m obsessed with cooking magazines, especially Food & Wine Magazine, and I found this recipe in the January edition. I knew I had to try it. I’ve only made gnocchi a few times before and I only ever used potatoes as the base. Ricotta cheese acts as the main base of this gnocchi recipe and since it’s such a mild cheese, the other flavors in the mix stand out and taste amazing.

I used fresh grated Parmesan cheese, and I love the flavor that freshly grated nutmeg and the lemon zest adds to the gnocchi. I use a badass little nutmeg grinder like this one for adding freshly grated nutmeg to my dishes. It’s SO tasty and smells so good when it’s freshly grated!

The dough is very delicate when rolling out into a long rope, but try to roll from the center outward, and cut into 1-inch pieces. This recipe makes enough for about eight people, and it is cooked in three batches. The steps didn’t take too long though, and the results are totally worth it. The pancetta, sage and brown butter is like a party in your mouth… plus the light doughy texture of the gnocchi is just heavenly!This recipe was featured in the Food & Wine Magazine in a section called Mastering My Mistakes based off of a cookbook by F&W’s editor in chief Dana Cowin — a book I’m gonna have to add to my collection. Geoffrey Zakarian is the original author and the ‘teacher’ here of the recipe in the book, and he’s definitely a fav of mine!