Jan 9, 2009

Gnocchi di Ricotta - Part 2

I've made these again and they turned out even better. The trick really is not to over flour them and you'll have a fluffy gnocchi. These are baked and instead of using parsley I used dried sweet basil; just enough to taste it - don't be scared to tasted the mixture before adding the flour to it. Remember to always use fresh organic eggs.

Once I've completed step 6, I melted about a stick of butter in a skillet and added 4-5 crushed cloves of garlic to it. Cook until fragrant - don't burn. Add cooked gnocchi and top with graded cheese, any cheese. Bake in the oven 18-20 minutes.

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