This crispy, buttery sun-dried tomato and rosemary gnocchi is the perfect fall dinner
"Not feeling your best? Gnocchi’s pillowy, airy nature is a perfect panacea..."
INGREDIENTS
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2 to 3 baking potatoes
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scrubbed clean
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2 large eggs
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Kosher salt
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1/3 cup full-fat ricotta (the uber-dense Italian ricotta in the white-and-red can is unbeatable)
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¼ cup grated Parmigiano-Reggiano
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5 tablespoons unsalted butter
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3 to 4 tablespoons sundried tomato in oil
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1/3 cup breadcrumbs (ideally Panko)
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Palmful of fresh rosemary
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1 lemon
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