This recipe starts out much like a choux pastry, for those that have made cream puffs or eclairs, or read the post "If the choux fits".
1 1/2 C water
12 T butter
2 t salt (I used sea salt)
2 C AP flour
3/4 C Ricotta salata (or feta, or queso fresco)
(At this point, I will insert that I originally adapted the recipe from http://www.epicurious.com/recipes/food/views/Herb-Gnocchi-231342, but as is my nature, was forced to make a few changes. The original recipe calls for shredded Comté or Emmentaler cheese, herbs, mustard, etc. I am sure that recipe is amazing, however, I wanted to season my gnocchi differently and after boiling...feel free to follow said recipe...)
|Freshly boiled gnocchi|
At this point, the tender pillows of culinary affection, can be devoured. I did not serve with extra cheese, because there was plenty of flavor. I did, however, make a sauce to accompany the gnocchi that was delicious, but not totally necessary.
|Proof that I made sauce : )|
This meal is somewhat less than low-fat, but for special occasions, you can't beat the flavors. We also served steamed asparagus, chicken-spinach-asiago sausage (store bought), and a napa cabbage salad. For dessert I served grilled pineapple rings with vanilla ice cream, and our homemade salted caramel sauce (see post "Salted Caramel"). We don't always get to cook like this, but since my brother from AK is in town...