Ricotta and Semolina’s Flour Gnocchi
Not only potato gnocchi but also ricotta gnocchi, soft and delicate. We have used durum wheat semolina flour instead of the classic white wheat flour. You can then give them…
Not only potato gnocchi but also ricotta gnocchi, soft and delicate. We have used durum wheat semolina flour instead of the classic white wheat flour. You can then give them…
Gnocchi with baked cherry tomatoes aromatic herbs-flavoured, and a pinch of saffron. Then we couldn’t resist adding the tuna at the last minute. How many gnocchi per person? It depends…
Gnocchi ai quattro formaggi, a very creamy Italian first course, soft texture that melts in your mouth, a delicate and at the same time tasty 4-cheese sauce. We chose the…
Strong flavours for these well-balanced potato gnocchi. Not the usual grated cheese though, just freshly toasted breadcrumbs to sprinkle on top. How many gnocchi per person? It depends on what…
We have cooked and wrapped this Potato Gnocchi in a soft creamy sauce made with fresh peas and ricotta cheese, which together make a simple and honest alternative to the…
