Necromancer Gnocchi

Okay, so I’m always trying to master gnocchi.

And today is gnocchi with a twist, because I bought a mold (probably a chocolate mold) and molded the gnocchi into tiny little skulls.

And it’s spooky season so these needed a spooky alliteration name, so here we have Necromancer Gnocchi.

So if you’re looking for a spooky recipe, grab your favorite gnocchi recipe (or the one below), a mold and an easy sauce and you’ve got a nice, spooky Halloween main dish!

Sunday Funday

Halloween Recipes

• Black and Orange Cookies by Karen's Kitchen Stories
• Halloween Focaccia by Sid's Sea Palm Cooking
• Keto Halloween Quesadilla by Sneha's Recipe
• Mummy Dogs by Culinary Cam
• Necromancer Gnocchi by Amy's Cooking Adventures
• Pumpkin and Apple Soup by A Day in the Life on the Farm
• Sloppy Monster Sandwich by Palatable Pastime

Necromancer Gnocchi

Inspired by Ghoul at Heart

Gnocchi

1 (15 ounce) container whole milk ricotta cheese

3 egg yolks

1-1 ½ cups flour

¾ cup grated parmesan cheese

¼ teaspoon salt

¼ teaspoon pepper

Sauce

1 ¾ cups homemade tomato sauce or pasta sauce of choice

¼ cup parmesan cheese

Place the ricotta in a cheesecloth and squeeze to remove some of the excess liquid.

Scrape the cheese into a bowl.  Add the egg yolks, 1 cup flour, parmesan, salt, & pepper.  Mix until the gnocchi comes together in a smooth ball.  If the gnocchi is too sticky, add additional flour.

Liberally flour a skull candy mold, take small bits of gnocchi dough and press into the mold.  Carefully unmold and place on a floured surface.

Once the skulls are all made, heat a large pot of salted water to boiling.  Add the gnocchi and cook for 2-3 minutes or until they float.

Meanwhile, heat the sauce in a separate skillet.  As the gnocchi begin to float, scoop them into the sauce and simmer for another minute or two.  Stir in Parmesan and serve.