A traditional Florentine pasta, ricotta gnocchi is the lighter version of northern Italy’s potato gnocchi—made even healthier by substituting grain-free flours for the traditional all-purpose flour. This gnocchi cooks up as soft, mild-flavored dumplings. They are delicious with any type of sauce you’d usually serve on pasta but I recommend sautéing them with spinach, tomatoes and feta!
If you’ve never made gnocchi before don’t worry! They are really easy to make, after mixing the dough you simply roll it out into a snake (think back to playing with play dough) and cut it into gnocchi sized pieces.
If you want to get fancy, you can use a traditional Gnocchi Roller to give them their ribbed appearance, which helps them hold sauce a little better (for about $5 they are an inexpensive small kitchen gadget)
Gnocchi can be made ahead and frozen, uncooked. Freeze them individually on a wax paper–lined baking sheet, then transfer them to a plastic bag or sealed container once frozen. Cook frozen gnocchi the same as fresh; cooking time may be extended a few minutes.