Semolina and Ricotta Gnocchi with a Sage Butter Sauce
I have been wanting this cookbook, One Good Dish, for some time, and when I saw it among the offerings at my favorite used bookstore, Pegasus , I'll admit, I actually hemmed and hawed. The last thing I need is a new cookbook, and yet it's one of the first things I want. Reader, I bought it. And I am delighted I did, for I made these unusual ricotta gnocchi--the method similar to the French pâte à choux , the dough for cream puffs and profiteroles. Sweet business, they are delightful--and delicate . The first night I made these (and the night fr om which these photographs originate), we immediately made little quenelles to float in salted, boiling water. I lifted them gently from the liquid, and the drizzled sage butter atop them. More like dumplings than typical gnocchi, these were light, fluffy, and divine. The next night, I went for a run (while talking on the phone to my best friend, sometimes the only way I can get time to chat). She and I talked...