I figured out how to make ricotta gnocchi sometime within the last year. Since it was so easy to freeze and cook up and so tasty I wound up making it 5-6 times within a number of weeks. Tech Support's eyes turned the color of tomato cream sauce and he said "Ricotta gnocchi again?" like a man facing a firing squad. After finishing up the last frozen bag-full I laid off of the ricotta for several months.
Months and months later, the Kitchen Gnome in town, and Meggish and her Nick due for dinner, it was time to dive into the gnocchi once more. For kicks I decided to make the version from Apples for Jam which is simpler than the Cooks Illustrated version, but has a tomato pesto sauce.
Good food and good company go well together.
Though I'd seen it done and understood the basics, I'd never made pesto before that night. The tangy, garlic infused sauce inspired me and within the same week I had to make it again. I also made focaccia (a name I will never pronounce correctly), using Apples for Jam's recipe for that too. I laid it all out with some feta cheese.
Despite having forgotten to put salt in the focaccia, it made a wonderful, snacky dinner.
I'm going to lay off the tomato pesto for a bit though, to make sure Tech Support doesn't get sick of it too soon.