Copying Others' Work: DELICIOUS!

As Georgia and I were just lamenting that we've fallen woefully beyond on blogging, I thought it was about time I blogged about my moving-in dinner. Often during the day I lounge around, thinking about food, and reading my fellow food bloggers' work. Shortly after I moved in, and once the bought of cold weather had passed, I saw an awesome looking recipe for Pan Fried Lemon Ricotta Gnocchi on Jumbo Empanadas, which Brilynn had gotten from Jaden's Steamy Kitchen. Two great food bloggers making the same delicious recipe? I knew I had to follow suit and throw a dinner party for my newly close by friends (you can tell they're VERY excited).
As this recipe calls for eggs and a couple of the dinner-eaters are vegan, Georgia whipped up an accompanying orzo-zucchini recipe. I also made a sauteed zucchini and squash with thyme and crumbled feta. These turned out great, though I would say that its not ideal for a large group of people (as we were going to start off with 5, and it expanded to 8), as the rolling out and cutting of the gnocchi is a tad labor intensive. Also, I had to fry up the gnocchi in three batches because there was so much. On the whole, it was delicious and I'd be more than happy to make it for a group of 4. I added a bit more lemon zest than the recipe calls for - that's just my tastes.

Pan-Fried Lemon-Ricotta Gnocchi (copied from Jaden's Steamy Kitchen)

1 cup whole milk ricotta
1/2 cup freshly grated parmegiano reggiano (plus extra reserved for garnishing)
1 large egg yolk
1 teaspoon lemon zest (plus extra reserved for garnishing)
1 teaspoon kosher salt (or 1/2 tsp table salt)
3/4 cup all purpose flour, sifted
1 tablespoon chopped parsley (plus extra reserved for garnishing)
1/2 teaspoon finely minced chilli (or red pepper flakes) - adjust chilli based on your tastes
2 tablespoons clarified butter (I used regular, and it turned out just fine :P)
1 tablespoon olive oil

1. Combine ricotta, parmegiano, yolk, zest and salt in large bowl. Mix well. Sprinkle half of the flour on the mixture, gently turn with spatula a few times to incorporate. Dump mixture on clean, lightly floured countertop. Sprinkle remaining flour on top of the mixture. Gently knead with your fingertips, just bringing together the mixture until flour is incorporated through. This only should take a minute or two. Any longer and you will be over-kneading. *If you are using skim milk ricotta - you may have to use more flour, as there is more water content in skim ricotta.

2. Divide dough into 4 parts. Take one part and roll into a long, 1" diameter log. Cut gnocchi into 1" pieces.

3. Heat skillet over medium-high heat. Add butter and olive oil. when butter is just lightly browned, add gnocchi in single layer. Fry on one side for 2 minutes, flip. Add chilli. Fry other side for 1-2 minutes. Timing really depends on how big/thick your gnocchi is. Do a taste test - do you taste flour? Not done yet. Does it taste like a beautiful Italian’s luscious lips? Then its done. Serve with a sprinkling of lemon zest, parmegiano and parsley.

Yum Yum.