A Labor of Love: Ricotta Chive Gnocchi

Disclaimer:  DO NOT,  I repeat, DO NOT, attempt this recipe on a work night/before going out/any time you have a show to watch but TIVO isn't working because it takes hours.  I'm really bad at reading recipes all of the way through prior to starting them, so take warning.

However - if you do have a lot of time of your hands - this recipe is SO worth it.

Or, you can just cut the recipe in half. 

Regardless, back to the good stuff:  I've seen this recipe on the Food 52 website and often wondered if homemade gnocchi was that much different than store-bought.  In my opinion, it isn't drastically different but if you really get the basics down I think it'd be easy to experiment with different flavors that you most likely wouldn't find in a store.  The funny thing about this ricotta and chive gnocchi is that it doesn't necessarily get its flavor from the primary ingredients.  The flavor really stems from the frying at the end - but isn't that always the case?