Ricotta Gnocchi Gratin
Chef Geoffrey Zakarian uses a stand mixer to make his perfectly fluffy gnocchi with ricotta cheese. Slideshow: More Pasta Recipes
Chef Geoffrey Zakarian uses a stand mixer to make his perfectly fluffy gnocchi with ricotta cheese. Slideshow: More Pasta Recipes
Fabulous and so easy. I make my own ricotta which produce a fabulous product. I usually make potato gnocchi but these are so much better.
Read MoreThese came out absolutely delicious. 4 Star! Used organic Ricotta with no preservatives and tried to use cheesecloth to drain it... and it was not necessary.
Read Moreused Wegmans fresh ricotta, recipe came out perfectly, I was amazed.
Read MoreDelicious! To Mexchef, you just have to have a feel for the gnocchi. Try it again.
Read MoreThis was a disaster I had to fix; has anyone actually made this following this recipe? After adding the flour this was still a completely sticky mess. i basically had to double the flour amount. And the amount of salt in the batter is WAY too much. I only put in 1 1/2 teaspoons and the batter was still incredibly salty. I looked at other recipes on the internet using the same amount of ricotta and they use 1/4 the amount amount of salt. They also tell you to drain the ricotta beforehand for more than an hour. And then they don't have to use as much flour. Big disappointment, Food and Wine. Guess I better stick to recipes that already have reviews.
Read More