Gno turning back

I was at work last week looking for something new and interesting to make over the weekend. Right on the front page of allrecipes.com was this little gem called ricotta gnocchi. I’ve wanted to try gnocchi since I took Italian in college and we had an Italian food day. Some go-getter in the class made potato gnocchi and I didn’t get a taste before the servings ran out. My gnocchi curiosity had lain dormant until I saw a menu for a new restaurant in Columbia I wanted to try. They had gnocchi on the menu, and I have planned to go but never made it. So, I took a weekend alone in the house and turned it into a gnocchi fest. The recipe follows, except the one change I noted: Ricotta Gnocchi Ingredients Gnocchi: 1 (8 ounce) container ricotta cheese 2 eggs 1/2 cup freshly grated Parmesan cheese 1 teaspoon salt 1 teaspoon pepper 1 teaspoon garlic powder 1 cup all-purpose flour, or as needed **(I needed two 1/4 ish cups, but then again I’m in the South and it was 90 degrees yesterday) Sauce: 3 tablespoons olive oil 1 tablespoon minced garlic 1 (15.5 ounce) can diced tomatoes 1 dash crushed red pepper flakes (optional) 6 basil leaves, finely shredded Salt and pepper to taste 8 ounces fresh mozzarella cheese, cut into small chunks Directions Stir together the...

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