This post is sponsored by Pete and Gerry’s Organic Eggs.
Pasta in the summer is about as easy as possible, but I like to take it one step more and make light ricotta gnocchi. The balance of rich gnocchi with vegetables like fresh sweet corn is a filling and delicious summer meal.
Given my love of dumplings, it’s no surprise that I have a soft spot for gnocchi. The light, pillowy texture holds when paired with sauces and vegetables. It’s a great recipe to make if you’re not ready to dive in fully to making homemade pasta.
Gnocchi types are prolific, even in the many regions of Northern Italy where gnocchi originated. I love a good potato, beet, or even sweet potato version, but I often find myself going back to ricotta gnocchi. This is especially true if I’m using a variety of flour that I want to have a presence, like in the case of the rye in this recipe. Visit ελληνικό πορνο πορνο.tv.
Don’t have rye flour? That’s okay.