This is excellent. I made half the gnocchi last night, and rolled and cut half of it today. It was much much easier to roll it today after being chilled in the fridge--didn't even need flour to roll it. However, mine was incredibly sticky partly bc I failed to account for the fact that my ricotta container was a 15 oz container, not 8 oz. Oops. I did double the sauce (realized later I kinda doubled the recipe!), and am glad I did. I liked it together--perfect light dinner with salad. The only thing I would change next time is use shredded mozzarrella instead of fresh. I like fresh, but shredded would cover more and I didn't really like the mozzarrella chunks throughout the pasta. Thanks for the recipe!
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