Making gnocchi for the first time.

Taro gnocchiI’ll tell you a story. A couple months ago, I attempted to make gnocchi. Somebody told me it was simple and judging by the recipe, it seemed like something I could do. I had all the ingredients on-hand and I didn’t think it would take me so long. I woke up at 6:30 that morning to try and make them before I left for work. Big mistake. It was a complete disaster. Without a ricer and a masher, I ended up with these sticky dumplings that weren’t at all reminscient of gnocchi. I was disheartened.

But a friend of mine, Westley, who is actually the chef de partie at the restaurant at the Marriott hotel where I used to work encouraged me to try it again — this time with taro. Yes, folks. I made taro gnocchi with sauteed kale and pesto from scratch. Bitch, what!?

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Ravioli from scratch.

Whole wheat kabocha and goat's cheese ravioli…and when I say scratch, I mean from the very basics: no pasta machine, no rolling pin, and no ravioli stamp. How is that even possible, you ask? Magic, my friends.

Just kidding.

Find out how to make whole wheat kabocha squash and goat cheese ravioli after the jump!

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