I really enjoyed my first experience playing with the “fine curds” of ricotta cheese. Grant, it doesn’t make a lot of cheese, but it does give me something to do with all this whey left over from cheesemaking escapades.
Tonight I made enough ricotta to try Mario’s ricotta gnocchi, which was simple to make and so flavorful. Just add an egg, some flour, salt, pepper, and a touch of nutmeg, and you’ve got a pretty impressive meal. We had it with braciole and tomato sauce, and I drizzled some porcini mushroom oil over the gnocchi for a finishing touch. Paired with some Palmina Undici it was a match made in heaven.
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