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Old 09-06-2006, 11:11 PM   #21
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Join Date: Jul 2006
Location: New Zealand
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My MIL in Italy used to make Spinach and Ricotta Gnocchi al Cucchiaio. She would have a loose mixure in a bowl under her arm, stand over a pot of boiling water and with a spoon scoop amounts out of bowl into water. She would also on occasion push the mixture thru' a colander, rather as some do for Spaetzle (sp) I like semolina gnocchi as well.
Fave sauce for potato gnocchi is quattro formaggi with the emphasis on the gorgonzola please!

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