_20130522083542_60_45.JPG "Summer Garden Salad & One-Pot Pasta"){kind=small}
Today on The Rhode Show we learned how to make a Summer Garden …
Today on The Rhode Show we learned how to make Fettuccine with …
Advertisement
Narragansett Creamery Ricotta Gnocchi
With Chef Nemo Bolin
Updated: Monday, 29 Oct 2012, 11:12 AM EDT
Published : Monday, 29 Oct 2012, 8:51 AM EDT
We’re making Narragansett Creamery Ricotta Gnocchi with Chef Nemo Bolin from Cook & Brown Public House.
INGREDIENTS
1 cup all-purpose flour (approximately)
2 eggs
Salt
1 qt. very fresh ricotta
PREPARATION
Process ricotta, eggs, and salt in a food processor until combined
Add flour slowly (depending on the moisture level of the ricotta all of the flour may not be necessary. Less flour will be better, yielding a lighter gnocchi)
Test in boiling salted water
Pipe, to desired size, with a pastry bag onto parchment lined sheet pans
Put in freezer until frozen through and ready for use
Opinions expressed by guests on this program are solely those of the guest(s) and are not endorsed by this television station.
Email This
Print This
View Story on a Single PageAdvertisement
Advertisement
Submit a question or topic suggestion
Ask The Rhode Show anchors a question, or submit a topic suggestion.