I don’t think I’ve ever made the same dish twice in such a short amount of time. Four days to be exact! The initial results were great but I wanted to twik it just a tiny bit. Here’s the new and improved version. The ricotta gnocchi are smaller. The succotash has homemade bacon in it along with red pepper instead of purple pepper that was used previously. I also decreased the amount of tomato confit that was served in each bowl since it is pretty potent and I wanted the succotash to be the star. This time I finished the dish with basil instead of chives. My eaters agreed the sequel was more tasty and attractive. I really love the mouth feel of ricotta gnocchi. It has a soft chewiness that is downright pleasant. I made a whole batch and the leftovers are freezing right now, to be then bundled up and put away for a busy day. All I have to do is throw them in boiling salted water in their frozen state and cook them until they float to the top and voila the meal is practically ready.
Wow. Beautiful is not even justifiable. I will be making this..I LOVE gnocchi.
Thank you so much for a wonderful and enjoyable site.
thanks for reading miranda!
i feel a bit relieved to have my gnocchi fears out of the way finally.