Gnocchi with Fresh Basil & Italian Parsley

per·fect gnoc·chi (according to Brooke), n.

1. Light, delicate, billowy dumplings. Crisp on the outside. Creamy, buttery, rich on the inside.

2. A little bit of heaven.

All I want to say today is this: If you can make perfect ricotta, you can make perfect gnocchi.

It's just about that simple.

And then all you have to do is throw in a few handfuls of fresh basil and fragrant parsley and you've got yourself a little bit of gnocchi heaven.

Just sayin'.

Notes: This recipe is best when made with fresh ricotta (as we made here), but I don't see why store-bought wouldn't also work in a pinch. Just keep in mind that the cheese from the grocery store is not as moist as homemade, so I'd start with a little less flour so the gnocchi don't end up too dry or tough. Also, you can serve the gnocchi with whatever toppings or sauces you fancy. I love the simplicity of fresh herbs to really showcase the creamy, buttery flavor of the gnocchi while letting the herbs have a bit of a shining role, too. Any kind of pesto would dress the gnocchi up nicely, as well, or perhaps a simple garlic, tomato, and prosciutto sauce. The possibilities are endless, really, so experiment with whatever your heart desires. One final thing: If you would like to freeze the gnocchi for later use, do so just after cutting the dumpling pieces. Arrange the gnocchi in a single layer on a baking pan and place the pan in the freezer. Freeze until solid, about 3 hours. Place the frozen gnocchi in an appropriate container. To cook, boil as directed below, with no need to thaw the dumplings.

Adapted from a recent Instructional Dinner I attended at one of my very favorite restaurants.