Soft, pillowy, cheesy “lumps” swimming in basil infused marinara. I say “lumps”, because Mark Bittman (whose recipe follows) taught me that in colloquial Italian gnoccho means lump! I used Bittman’s New York Times recipe, which has a video you can watch to perfect the procedure. The whole family–not just my father–enjoyed this dish. The article on ricotta gnocchi that goes along with the recipe is a good read too. And if you read Italian, HERE is an interesting post on the ancient tradition of gnocchi making. I wanted to keep the dish moist, so I skipped the recommendation to serve … Continue reading Ricotta Gnocchi