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Make at home: ricotta gnocchiPosted Mar 18th 2006 6:38PM by Sarah J. GimFiled under: Lunch, Dinner, Vegetarian, Cheese, lifestyle How To, Boiling, America, Europe, Comfort Food, Italy lifestyle Last summer, I had a love affair with ricotta gnocchi after being introduced to it for the first time at an Italian food and wine event. Obviously, I had heard of gnocchi, but had always thought of them as the soft, pillowy pieces of pasta dough made from a potato and flour dough. Ricotta gnocchi is made from almost all ricotta cheese, and just a touch of flour to keep the gnocchi lifestyle together. They are so good by themselves that they need nothing more than a drizzle of melted butter and a sprinkle of fresh chopped herbs to eat. When I made them, I basically had three or four recipes in front of me, then winged it, combining them all, adding, subtracting, and changing ingredients as I went along, based on a feeling.
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