Lynan
Sous Chef
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!
Fave sauce for potato gnocchi is quattro formaggi with the emphasis on the gorgonzola please!