Ricotta Gnocchi

These were very soft and a little watery gnocchi with great flavor from the cheese and garlic and visual appeal from the parsley. The dough was less tricky than my usual potato gnocchi. I followed the recipe exactly, but I did wonder if the gnocchi would be done when it rose to the top of the pan after a few minutes. I should have been brave enough to check. I had a large pot of boiling water, but boiled them in two batches. I had too few in the first batch, so there too many in the second batch as I did not want to take another 15 minutes to cook a third batch. For the first batch I could see where the gnocchi landed and make sure they did not pile up on top of each other. For the second batch, the water was so cloudy, I could not tell. As I removed them from the water I put them in one of two foil-lined and oiled 9” square pans. When I was ready to broil them I put one batch in our little convection oven and it worked very well. When pouring out the water after cooking, there were lots of wasted "crumbs” from all of the parts that had broken off. The serving with pasta option sounded a little confusing, but I arranged these around the edge of bowls of pasta with the Puttanesca sauce and it made a very nice meal. Unfortunately, the sauce was appreciated more than the gnocchi.