I’m back home and already re-creating the dishes we ate in Mexico. Funny enough, we ate some incredible Italian food while in Cabo. I mean, we ate more tacos for sure. But between Flora Farms and a cute little Italian restaurant called, Romeo & Julieta we also ate plenty of pizza, pasta, and gnocchi!! You guys ask all the time where I find inspiration for recipes. There’s no denying that traveling and eating out is always one of the best sources for new ideas. Granted there’s nothing all too creative about this gnocchi, but regardless it’s unreal how delicious it is. And I surely wouldn’t have had the idea to create the recipe if we hadn’t ordered something similar from Romeo & Julieta’s…a small spot in town. I actually didn’t order this dish, but multiple people at the table did. And the verdict was pretty clear, the gnocchi was surely the thing on the menu to order. Well…the gnocchi and the the fresh burrata and fig appetizer. Both are delicious…and I think I need to re-create that burrata next!
Ricotta gnocchi is easy – the details
If you have not made gnocchi at home, start with this recipe. It’s pretty no fuss and I am declaring it the best gnocchi recipe that currently lives on HBH. You’re basically just mixing chopped spinach with ricotta cheese, flour, parmesan, and egg yolks. Yes, this gnocchi has just five ingredients. And while it takes some hands-on time, it’s really fairly simple to make. I usually put on a podcast while making, or ask the family to help if we’re doing a big dinner. The dough comes together in no time. Once you’ve formed the dough, then it’s time to shape the gnocchi. When it comes to forming the gnocchi, I keep it very, very simple. I like to roll the gnocchi dough into a long rope and then just cut that rope into pieces. And that’s it. No fancy tools, no fancy rolling method. Just keep it simple. Once you’ve rolled and shaped the gnocchi they can be covered and kept in the fridge for a day or so or frozen for a few months. Then just boil them off before you’re ready to eat. I’m excited to have a batch already stashed in the freezer.
The sage butter sauce
It’s basic, but it sure is real good. Salted butter cooked together with sage and garlic. The butter browns and the sage get crispy. It’s really just perfect. Once the gnocchi has cooked, toss it with the sauce and let it hang out in the sauce while you make the tomatoes.
Now the tomatoes
The dish that was served to us had smoked cherry tomatoes. I didn’t want to mess with smoking tomatoes (nor do I have a smoker), so I just made some simple blistered cherry tomatoes. It take five minutes tops. Cook them in olive oil until they just begin to char. Once the tomatoes are charring, toss with thyme and balsamic vinegar. They turn sweet and become addictingly delicious. To finish it up, serve the gnocchi and sauce with the tomatoes and extra parmesan on top. Kind of fancy, kind of not, but definitely SO GOOD! Tip? Pour yourself a glass of wine, or make a fun spritz, and enjoy these awesome summer nights. Oh, and a loaf of crusty bread would be delicious too. Looking for other summer recipes? Here are some favorites: Pesto Cheese Zucchini Ravioli with Burst Tomatoes Caprese Chicken Pasta Salad Pesto Peach Chicken in White Wine with Burrata Lastly, if you make this Spinach Ricotta Gnocchi with Sage Butter and Cherry Tomatoes, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
