Cheesy, easy, homemade pasta

Recently I took some time to make gnocchi. There are two primary types of gnocchi: potato and ricotta. I took the ricotta route because I wanted to test how it's cheesy goodness would stand up in a pasta.

It turned out super nice and I absolutely loved the recipe that I used. It created light and fluffy pillows of wonder. Served with a pesto sauce and roasted tomatoes, this dish really had a perfect balance of strong and subtle flavors the painted a masterpiece.

One little thing that I did to help make this dish a bit more unique was add spices to the dough before we cooked them. This really flushed out the flavors for me and made the "noodles" really stand on their own a bit more.

I also learned that it doesn't really matter if your gnocchi look a little bit weird before you cook them, once they are in your mouth you cant really notice! I think this is a great reminder that you don't have to be absolutely perfect in what you do. We are human and we all make mistakes. Its the experiments and risks that we take that add spice to our own lives and help us discover new gold mines and blessings.