Let us hope winter is soon coming to an end, but while it lingers this is the perfect dish to make. Gnocchi now seems to be a very popular restaurant dish and I remember making it as a child in my Grandmothers kitchen. I cherish those memories and knew I couldn’t live a life without gnocchi, even if I now have to live gluten free.
My husband and I love centering our dates on food. We pick a new restaurant in the city to try, put the kids to bed and make something special just for the two of us or attend cooking classes. Finding cooking classes I can attend and enjoy makes that last one a bit harder these days. However, I was able to find one for cheese making. We are cheese people. If we’re having friends or family over, you can guarantee there will be a cheese board out.
I signed us up for the cheese making class at the Mozzarella Company. It may be an unusual date idea, but we had a blast. We learned about cheese, made cheese, ate cheese and of course drank a little wine. I knew we’d be making ricotta and couldn’t wait to take that fresh ricotta and turn it into gnocchi. You can also use store bought ricotta in this recipe. If you aren’t ready to make your own pasta or short on time you can substitute with your favorite gluten free dried pasta.
This dish just kept coming together in my head. Every time I talked about it my husband would comment on how I added another element. I wanted perfection and in the end all the favors married together so beautifully. They play on one another to form a pleasing and fully satisfying pasta. This meal is hearty and filling, perfect for fall or winter. If you are looking for pasta substitutions I’d go with penne or fusilli. It’s all about balancing the favors. Feel free to add a little fresh lemon juice into the sauce if you feel it’s too rich and make sure to taste as you go, making adjustments until you’re happy with how the favors come together. Top with pumpkin seeds to add a nice crunch and saltiness.