Ricotta Gnocchi
I always shied away from making gnocchi, because I didn’t want to go through the laborious process of boiling potatoes, ricing them, and making them into little pasta pillows. But then I learned about ricotta gnocchi. Made with ricotta cheese, egg, and flour, these are delicious, light, and most importantly easy. Just weigh and mix ingredients together. Portion, roll, and cut. No resting required. These can be done in just 30 minutes. So much quicker and easier than my process for egg pasta, which takes an hour and a half at least.
To photograph this, I used the natural light in my dining room with a faux concrete backdrop. I took a series of photos to tell the story of the process from the portioning, to the rolling, to the cutting.
