A few weeks ago i raved about this romesco sauce from Taste. So instead of making it with the spanish chickpea balls as per the recipe, i thought it would go nicely with ricotta gnocchi. Inspired by the ricotta gnocchi my aunt made a few months ago, i set out to master ricotta gnocchi for the first time. To be honest the gnocchi were much easier to make than expected. I've made potato gnocchi many times and i found the ricotta variety to be much simpler.
I used basil in the romesco sauce rather than the parsley/coriander just so it matched the gnocchi. Otherwise i stuck to both the recipes (amazing!)
Can't wait for leftovers today. This was one delicious meal!