ricotta gnocchi

Two quick gnocchi anecdotes:

1. In Argentina (where Jordan and I lived for a wonderful while), it is traditional to serve gnocchi on the 29th of every month. Gnocchi are apparently good luck. This is how it goes … You serve the gnocchi to your family on the 29th.  Under someone’s plate you hide a peso. The person who finds the peso has extra good luck for the coming month. Jordan and I never remember to eat them on the 29th, but I still love the idea.

2. When we had the most amazing, wonderful, perfect meal of our lives at Chez Panisse last year for our anniversary, we were served ricotta gnocchi in one of the courses. They were delicious!

Both of these stories (and finding a recipe in Judy Rodger’s Zuni Cafe cookbook) encouraged me to make my own homemade ricotta gnocchi. Here is a photo essay detailing the adventure. If you want to attempt yourself, consult Judy’s recipe. She does an incredible job explaining how to make them.

In a kichenaid mixer, beat eggs, ricotta, lemon zest and salt really well until it is light and fluffy. Then start “rolling” the gnocchi, using a spoon and your fingers.

Forming the gnocchi with a spoon.

Coating the little guys with flour.

Placing them on a another baking sheet to chill and firm up before cooking.

Ricotta gnocchi, home-make chicken broth and wild mushroom (black trumpet and maitake to be specific) soup!

Conclusions: While a bit tricky to make, the gnocchi were light and delicious. It was really fun and we have a bunch left in the freezer. The soup was great, but I think next time I’ll just try them sautéed in butter like Judy recommends, as to not overpower the delicate ricotta flavor.


San Francisco

good food awards

Alert to any San Franciscans reading out there!

This Saturday the gorgeous Ferry Building Marketplace hosts the Good Food Awards. This event honors good, real food and the amazing people that work so hard to produce it. It is from 8 am – 2 pm and free to the public.

A little from the hosts, CUESA and Seedling Projects

“For a long time, certifications for responsible food production and awards for superior taste have remained distinct—one honors social and environmental responsibility, while the other celebrates flavor. The Good Food Awards recognize that truly good food—the kind that brings people together and builds strong, healthy communities—contains all of these ingredients. We take a comprehensive view, honoring people who make food that is delicious, respectful of the environment, and connected to communities and cultural traditions.

The Good Food Awards were created through a collaboration of food producers, farmers, food journalists and independent grocers organized by Seedling Projects. This team has nominated judges from across the country to select 71 winners to be honored in a special ceremony hosted by Alice Waters in San Francisco. To showcase winners among the broader food-loving public, there will be a free Good Food Marketplace on January 15, 2011 at the Ferry Plaza Farmers market – under the front arcades of the Ferry Building from 8 AM to 2 PM. . Visitors to the marketplace will be invited to taste the award-winning foods surrounded by the spectacular Saturday Farmers’ Market at San Francisco’s iconic Ferry Building.”

Jordan and I are super stoked and cannot wait to sample and appreciate!


P.s. More info to come about awesome, free food events that promote good, real food and healthy communities!