Two cheese Gnocchi with Brown butter-sage sauce
I love making things from scratch. Although in this day and age where everything is instant and easy, I feel that there is very special when it is made at home from scratch. Agreed that it involves time and effort, but I feel that if I can not spend time and effort on my happiness then what is the point. My grandma used to say in Marathi ( my mother tongue) ,” कशासाठी पोटासाठी ” which roughly translates to ” everything is for your stomach”. It is so true. You work hard to earn money so you can eat well and be healthy. So I think this extra effort is worth it when it means the health and happiness of you and the loved one. Also, I think there is something immensely satisfying about working the dough with your hands, so I decided to make the Gnocchi at home. When you think of Gnocchi, you think of these tiny little dumpling that are made with some kind of potato and flour. However the potato was introduced to Europe only in the 16th century but history of Gnocchi goes back much further than that. Gnocchi was made with flour of some kind, egg and some kind of cheese. So when I wanted to do a series of posts on Ricotta, I decided to make the gnocchi with Ricotta. I found this recipe on Wisconsin cheese site, and looked very tempting. When I read that it was by Michael Symon, I was sure that it would turn out good. I am plan to post a series on Ricotta cheese. So here is ‘Two cheese Gnocchi with brown butter sage sauce’- my first dish from the series on Ricotta cheese.