The deferred ricotta gnocchi! I decided to try an actual recipe this time (from Missy Robbins via TASTE). Well, it turned out to be too cheffy; semolina flour? 00 flour? Basket-hung ricotta? The nail in the coffin was "chill for an hour".
None of that happened. But it was still pretty good! I don't know if they were any lighter than usual, but they tasted fine, even if dinner took forever. Just served from fresh tomatoes alongside.
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