I've seen a lot of Food Network chefs make ricotta gnocchi instead of making potatoes, and the Internet community seems to agree that it's the more foolproof way to make them without winding up with a chewy disaster... But I don't like the taste of ricotta, personally, but I sometimes like it as an ingredient.
So, does ricotta gnocchi taste like dry yucky ricotta or is it more like a cheesy dumpling?
I'd like to try and make them, Since I'm not the most talented chef and am not eager to attempt potato gnocchi.
Updated 2 months ago | 2
Updated 10 months ago | 14
Updated 1 year ago | 11
Updated 2 years ago | 7
Updated 4 months ago | 0