This weekend one of my closest childhood friends came down to Greensboro for a visit. We spent the weekend relaxing under ceiling fans, braving the heat, visiting the Super G Mart, eating LOCO Pops at the Bestway in Lindley Park, dancing to 90s music (taking us back to Camp Crystal and Westwood Middle School days) and doing a bit of cooking. Sunday night we arrived home from our adventures just in time for a (much needed) thunderstorm and a some quality time in the kitchen. We made a seasonal menu from the summer section in Sunday Suppers at Lucques including homemade Ricotta Gnocchi with fresh corn and mushrooms. We washed it down with Date Milkshakes with Crunchy Sesame Bars. I’m not sure when the last time I made a milkshake – it may have been back in the 90s when the two of us were still listening to Coolio Gansta’s Paradise on Kiss 105 and talking on our landlines every night! A fitting ending to a great weekend. I’ll post the recipes this week.
- 2 cups flour (plus much more for dustng)
- 15 ounces ricotta cheese, drained
- 1 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 eggs