Related Recipe: Ricotta Gnocchi
For years I was reluctant to enter into the homemade pasta fray because every time I looked online for instructions, I would read about the roller and cutter attachments needed for my KitchenAid, or the Italian pasta chitarra I had to buy from the manufacturer in Southern Italy. The copper ravioli stamp and matching cutter that can also be used to make tortellini would only take one shelf in my pantry. Or I could get a free-standing pasta maker to add another level of clutter to my already over-full countertop. And every tool would remind me that I’m not making fresh pasta every other day.
You get the picture.
Homemade pasta felt big, and like it required a lot of gear. And space. And time. Until the day I thumbed through Mastering Pasta: The Art and Practice of Handmade Pasta, Gnocchi, and Risotto, by Marc Vetri.
Maybe it was the photos. Maybe it was the simple and clear instructions. Maybe it was because I was salivating more than reading. But I think it was the moment I realized everything I really needed to make gnocchi (aka “little pillows”) was already in my kitchen. And it only takes 20 minutes to make and plate. Or I can make and freeze for up to a month for a dinner that’s ready two to three minutes after a pot of water boils.
Funny thing is, I have since jumped into Vetri’s recipes, but that’s not where I started. I made my very first at-home pasta after finding an “Easy Ricotta Gnocchi” online at thekitchn.com.
Here’s my take on that recipe, and as a special note, these little pillows are really delicate, so overwhelming them with a heavy sauce feels counterintuitive. A little brown butter and sage, or a super light cherry tomato sauce with fresh basil is perfect. Just be sure to have the sauce ready for when the gnocchi comes out of the pot; they’re best served immediately.
