three part question about gnocchi
1. I'd like to include lemon zest in my gnocchi. I'm serving it with beurre blanc, pea puree, and roasted halibut. Should I make ricotta gnocchi or non-ricotta? Do fish and cheese prohibitions apply to ricotta gnocchi? In cooking school we made gnocchi that was just half mashed potato, half choux (gnocchi Parisienne maybe?), but it was a bit heavy and I'm not sure I want to go that route.
2. Do you have a trusted gnocchi recipe or method?
3. What are your best gnocchi tips and tricks? Pitfalls to avoid? Horror stories?