Homemade Ricotta Gnocchi

...and a Sicilian Sheep Dairy.

When we pick an item off the grocery shelf, for most of us, very little thought is given to its origins and story. But no food arrives on our shelves sterile. Each piece of food that we put in our cart was planted or born, tended to and fed, cared for, harvested, and made. It began, and ended, somewhere. Someone’s hands touched it and made it. I think I’ll mostly like continue to ponder this food pathway all of my days on earth because the language of food is simply one that I speak. Though my Italian may still be incredibly infantile, I am able to communicate with friends here and there, near and far, through food and the food stuff that we bring to our table.

When we realize that each ingredient we use in our kitchens has a genesis of some kind, for better or worse, we realize how full our kitchens are to exploration and further enjoyment, nourishment, and pleasure.

Join me as we make ricotta gnocchi together and visit a very special place in Sicily.

Cheers,

Shaye