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Dan Richer, owner of critically acclaimed Razza in New Jersey, talks about his passion for cooking and shares his decadent gnocchi recipe.
You can make the gnocchi in advance by freezing them, uncooked, on a baking sheet; Transfer frozen gnocchi to a freezer bag and cook from frozen.
Pecorino Sardo PDO, made with 100% sheep’s milk cheese, imparts a boost of flavor and complexity to these light and tender herb-flecked ricotta gnocchi.
This gnocchi is tossed with butter and prosciutto for an easy, delicious meal.
Meet the golden grain behind your favorite carbs.