Matt's FAVORITE Meal

One of the best things that happened to me when we moved to GA two years ago was becoming friends with an amazing woman, who just happens to be half Italian and therefore an amazing foodie with amazing foodie recipes.  Oh, and she's willing to share!

We had dinner with Lizzie and her family once, and she served us Gnocchi/Gnudi.  Holy CRAP.  This was life changing.  Ricotta, parmesan, basil, and toasted pine nuts.  GLORIOUS!  After we left Matt told me it was the best meal he had ever had.  I was like, "Oh man, I need that recipe; for the way to mens' hearts is through their stomachs!"

The next day I got the recipe, and for the last two years I've been teaching myself how to perfect this cheese dumpling and heavy cream sauce beauty.

You can also find this recipe on Ashley's MakeIt-LoveIt blog (click HERE).  Ashley and I were neighbors in our BYU-I days, she then moved to GA and became friends with this same Lizzie…. Small world! :)

I'm not going to lie, making the Gnocchi/Gnudi is a labor of love, but WORTH IT. 

So, without further ado, here is the recipe in Lizzie's own words: 

Gnocchi/Gnudi dough:

2 cups ricotta (I use part skim)
2 eggs
1 cup shredded parmesean
1/2 tsp salt
1/2 tsp white pepper
1/4 tsp nutmeg
2 cups flour

mix all ingredients except flour together Than gradually add the flour. You may need less depending on how big your eggs are. You want a soft, not too sticky, dough. The dough is easier to work with if its a little chilled so I usually scoop a portion and put the rest in the fridge while I roll it out.
Roll out the dough on a floured surface into a 1/2 inch rope and cute the pieces about 1/4 inch thick. Then roll each piece on the back of a fork to give it the ridges. That is just to help it hold the sauce, so don't go nuts over it. Place them onto a cookie sheet covered in waxed paper and refridgerate until you are ready to boil them.

Sauce:

1/2 cup butter
2 ounces of prosciutto chopped
10 torn basil leaves
1/4 cup pine nuts
1 cup cream
1/2 cup shredded parmesean

Beat 1/2 cup of cream until whipped, set aside. Melt butter in a sauce pan, add pine nuts and cook until the nuts brown a little. Add 1/2 cup cream and bring to a light boil, cook one minute then turn down heat. Add Basil and prosciutto. then fold in the whipped cream and the parmesean.
Add gnocchi to boiling water. Once they float, they are done! Remove and mix with sauce, serve presto.

Also, if you want to make something fun and easy and delicious, check out this GIANT chocolate chip cookie on Mel's Kitchen Cafe.  It won't disappoint!  (click HERE)