Ricotta Gnocchi

Here is a Sicilian was of making gnocchi that I love. The gnocchi is so flavorful that a sauce isn't even needed! I like to serve this tossed with sauteed zucchini and cherry tomatoes.

3 Tbsp pine nuts, finely chopped
4 Tbsp basil, chopped
1 cup whole-milk ricotta
2/3 cup freshly grated Parmesan
pinch of salt
1 large egg yolk
2 tablespoons all-purpose flour plus additional for forming gnocchi
1 Tbsp extra virgin olive oil

In a bowl stir together pine nuts, 1/2 of the basil, ricotta, 1/3 cup Parmesan, salt, yolk, 2 tablespoons flour, until combined well (mixture will be very soft). With well-floured hands form aprox. 1 tablespoon of mixture into a ball and transfer gnocchi to a sheet of wax paper. Roll the end of a fork over the top, slightly smooshing the ball, creating a small divot (this is done to hold a sauce onto the gnocchi).
Working in batches, carefully transfer gnocchi to boiling water and cook until they rise to surface, about 2 minutes. Transfer gnocchi as cooked with a slotted spoon to a bowl. At this point, you can choose to pan fry the gnocchi or just leave it as is. I prefer leaving it :) Toss with extra virgin olive oil, sprinkle with remaining 1/3 cup Parmesan and basil. Serve with sauteed vegetables of your choice and a pinot grigio. Bellissimo!

Cinco De Mayo!

So now that I have given you the recipe for my fabulous sangria and tortilla soup, here is another dish you can add to your Cinco de Mayo celebration! Tip: for the shredded chicken, I used leftover roast chicken from Costco and it was so tasty!

3 cups cooked, shredded chicken
15 oz Ricotta cheese
3 cups monterey jack cheese
Green enchilada sauce
8 6" flour tortillas

Avocado and sour cream for toppers

Preheat oven to 375F
Lightly oil 13x9x2-inch glass baking dish. Spoon aprox.1/4 cup ricotta onto tortilla. Place aprox. 1/4 cup chicken over ricotta. Sprinkle a generous amount of monterey jack atop chicken. Roll and place seam side down in baking dish.Repeat with remaining tortillas and pour green enchilada sauce over prepared tortillas. With remaining cheese, sprinkle over dish. Cover with foil and place in preheated oven for aprox. 30 minutes or until cheese melts and becomes bubbly. Remove foil and bake for additional 10 minutes or until top is staring to brown.
Serve with rice and beans, topped with avocado and sour cream.
Its a fiesta in your mouth!