truffle ricotta gnocchi with bacon, calabrian chili and chive
OKAY GUYS. This might actually be my favorite recipe to date. I ate way too much of this last night at dinner and I REGRET NOTHING. Seriously, I cannot overstate how good these ricotta gnocchi were. Like soft, little cheesy pillows. If you are unfamiliar with ricotta gnocchi, it’s potato gnocchi’s less complicated cousin. Potato gnocchi can be extremely finicky as you have to the cook the potato to just the right consistency and add only enough flour and barely mix it so that you don’t end up with tough dumplings. Ricotta is a hell of a lot more forgiving than potato, let me tell you. There are only like four ingredients in this gnocchi (I don’t count salt and pepper) and the truffle is 100% optional, I just like to be extra.
While the gnocchi is awesome, the sauce is really where it’s at! Only a few ingredients to end up with a super creamy, cheesy, and rich sauce perfect for coating those little pillows. Plus, there’s tons of crumbled bacon. And calabrian chili, for a little heat. And more parmesan, because why not? I guarantee this recipe will become a staple in your household! If you haven’t ever made ricotta gnocchi, you’re in luck because I made this recipe start to finish last night on my instagram and you can check out my highlights here. I hope you love this recipe as much as I do!
Products I used in this recipe: