Ricotta Gnocchi with Eggplant and Peppers
This ricotta gnocchi dough from 2019Best New ChefMisti Norris is first gently cooked in a water bath, then sliced, and then, right before serving, seared to achieve a crispy-on-the-outside, custardy-on-the-inside texture. Accompanied by roastedeggplantsauce, vinegar-spiked eggplant and peppers, and a creamy, dreamy Parmesan mousse, all of the dish components can be made ahead and assembled at the last minute, making this dishdinner party gold.
July 2019