If you’re interested in making your own gnocchi for a dinner party, but don’t know where to begin, keep it simple and start with this decadent, easy, cheesy ricotta gnocchi from Food Network Canada Chef School’s Chef Mark McEwan. More forgiving than the potato variety, ricotta gnocchi is a pillowy, luscious delight that you can DIY, even on if you’re hosting on a weeknight.
Chef Mark McEwan shows you just how relaxed homemade gnocchi can be, and he’ll walk you through every step with insider tips, tricks and foolproof techniques for a dish that’s sure to be your new party trick.
Even if you’re shy about homemade dough, you won’t be after trying your hand at this. It’s a little messy but incredibly stress-free to pull off. No pasta machines or fancy tools required, which is such an awesome tactile experience and a fun kitchen project to enjoy with family and friends.
Who knew so few ingredients could turn into something restaurant-quality in your own kitchen? Chef Mark McEwan loves to make this dish in front of guests for dinner and show. However, the beauty of this gnocchi recipe is that it can actually be made in advance so both those who like to cook in the moment and those who prefer to cook ahead of time will adore this recipe.
What’s more, the gnocchi can be served as a first course or main course, making it a versatile addition (even a last-minute one) to any dinner menu.
But first, more cheese!
Like all gnocchi, these are just begging for a little something special to be sauced in. Enter, a bold gorgonzola sauce – yes, it’s “cheese on cheese” as Chef Mark McEwan says! In this video, you’ll be amazed at just how easy it is to turn rich gorgonzola into a gnocchi sauce that’s pure luxury.
With the gnocchi cooked and the sauce complete, it’s time to tuck in. Chef Mark McEwan’s decadent, totally-worth-it, “cheese on cheese” recipe is the elevated comfort food we’re making for dinner tonight!
For more holiday cooking inspiration, check out Lynn Crawford’s seafood risotto with crab and scallops.