{"id":98,"date":"2008-11-01T22:41:18","date_gmt":"2008-11-02T05:41:18","guid":{"rendered":"https:\/\/www.wkiri.com\/today\/?p=98"},"modified":"2008-11-01T22:50:51","modified_gmt":"2008-11-02T05:50:51","slug":"leftover-ricotta-make-gnocchi","status":"publish","type":"post","link":"https:\/\/www.wkiri.com\/today\/?p=98","title":{"rendered":"Leftover Ricotta? Make Gnocchi!"},"content":{"rendered":"

I had some extra ricotta cheese, left over from making lasagna, and I wondered: what else can you make from ricotta? Some googling turned up several answers<\/a>, including Ricotta Gnocchi with Browned Butter and Sage<\/a>, and I decided to try it out.<\/p>\n

<\/a>I’ve never made gnocchi, but I love eating it. I had some vague idea that it was generally made with potatoes. But this recipe creates mostly-ricotta gnocchi (with some parmesan cheese, parsley, and flour). The resulting dough was extremely sticky, even after adding some extra flour. But I rolled it out, cut it into little pillows, and then pressed them into a fork as directed. The next instruction was to drop them in boiling water and then spoon them out when they floated to the top, in 2-3 minutes. They were so squishy when I dunked them that I was skeptical that 2-3 minutes could really turn them into gnocchi, but sure enough, it worked! Very easy!<\/p>\n

The browned butter with sage was absolutely divine. I was fascinated to observe that the butter really did turn from clear-ish yellow to a browned hue, simply by heating. Apparently this is caused by the milk solids and salt in the butter turning brown<\/a>. Except that — ha! What I’d actually used was I Can’t Believe It’s Not Butter<\/a> (I’m sure several of my friends are now cringing in horror). I don’t think it has any milk solids, but apparently, it browns too! And it’s tasty! <\/p>\n

(Now I’m itching to look up the Fats chapter in my copy of “What Einstein Told His Cook”—I’m pretty sure this was covered—but I loaned it to a friend<\/a> a while back.)<\/p>\n

If you have any other great suggestions for ricotta cheese recipes, I’d love to hear them.<\/p>\n","protected":false},"excerpt":{"rendered":"

I had some extra ricotta cheese, left over from making lasagna, and I wondered: what else can you make from ricotta? Some googling turned up several answers, including Ricotta Gnocchi with Browned Butter and Sage, and I decided to try it out. I’ve never made gnocchi, but I love eating it. I had some vague […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[28,5],"tags":[],"_links":{"self":[{"href":"https:\/\/www.wkiri.com\/today\/index.php?rest_route=\/wp\/v2\/posts\/98"}],"collection":[{"href":"https:\/\/www.wkiri.com\/today\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.wkiri.com\/today\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.wkiri.com\/today\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.wkiri.com\/today\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=98"}],"version-history":[{"count":0,"href":"https:\/\/www.wkiri.com\/today\/index.php?rest_route=\/wp\/v2\/posts\/98\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.wkiri.com\/today\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=98"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wkiri.com\/today\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=98"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wkiri.com\/today\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=98"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}