Ricotta Gnocchi with Wild Boar Ragu

Light, cheesy pillows of pasta with a hearty sauce.

with delta asparagus and meyer lemon. 16 ounces ricotta 1 cup all purpose flour 2 eggs 3 tablespoons olive oil 1 bunch medium asparagus, woody stems removed 4 tablespoons butter (olive oil may be substituted) Zest of a Meyer lemon 1

I made these over the weekend and finally got to eat some a day ago. For the gnocchi-obsessed, these are a whole lot easier to make than the potato gnocchi in Marcella Hazan’s Classic Italian Cooking – I posted my...

After wanting to make Zuni’s ricotta gnocchi since my love affair w/ the cookbook began, I finally got around to it tonight! Result is pictured below; sliced into one dumpling so you could see fluffy texture. I’m so...

Wild Boar Ragu

Heady red wine + wild pork = delicious

There was some posting on gnocchi (potato though, I think, not ricotta/spinah) on the Marcella Hazan thread about pasta. It’s a bit of a long thread, but I think you should be able to find it in there and may get some...

Modern Potluck

Feed a crowd with recipes from some of CHOW’s favorite chefs.

Gnudi or Gnocchi

One of the most sublime gnocchi experiances in Manhattan can be had at Lupa’s. The ricotta gnocchi served in a fennel sausage based sauce will spread in your mouth with the slightest preassure from your tounge. They are...

. Cucina Forte, on South Eighth St. - Her spinach gnocchi with Gorgonzola sauce are superb. She also has ricotta gnocchi, and you can get a marinara sauce instead of the Gorgonzola – but I don’t. I can’t resist...

Fluffy pillows of flavor that shouldn’t be soggy or mushy.

Butter and cheese are gnocchi naturals.

I’m making Mario’s Ricotta Gnocchi and want to know if i can freeze it. It has riccotta, flour and eggs in it.

mean, of gastronomie): ricotta gnocchi. It felt like I was eating the clouds from heaven! So light, they melted on my tongue. Served in a subtle broth with a touch of steamed spinach and a tiny shaving of black truffle, I could...

I made a ricottabaesd gnocchi recently (in Sunday suppers at Luques) it was not even very difficult as it was easier than potato based ones I have tried in the past- and definately worth it. Very addictive.