Ricotta Gnocchi

We didn't have much in the way of plans this weekend, so we enjoyed just playing with Connor in the living room and having time to do some serious cooking.

For breakfast, I made a Costa Rican desayuno tipico of over-medium eggs, gallo pinto, and sliced avocado. For lunch, we had a simple caprese salad while making valentine-themed peanut butter blossom cookies.

And for dinner, we topped it off with this ricotta gnocchi. It is more light and fluffy than a regular potato gnocchi, with more flavor of its own. Paired with a simple tomato sauce made from our CSA plum tomato puree, it was an especially delicious meal. Hours of preparation, but it was the best gnocchi we've ever had.