This feels like a fancy meal and a less experienced cook could pull this together for company and not be disappointed. This is easy, but due to doubling the dough a bit time consuming; just rolling all the pasta, cutting, and placing on cookie sheet for cooling is time consuming, but again not difficult at all. In a large (12 cup) food processor I combined, a 15 oz fat free ricotta and had to add 2 additional cups, for 3 total cups, of flour to bring the mixture together to form a dough. I didn't change any measurements but cheese and flour, and just doubling the cheese should not have required 2 extra cups of flour to end up w/a workable dough. If I was making a single batch (the orig recipe here) I would start w/one egg and see how it came together.The sauce is fast. I added the gnocchi right to the sauce pan(large skillet) after both the gnocchi and sauce had been cooked according to the instructions here and combined them. Then we dished it to plates and added the baby mozzarella and hit it in the microwave for a minute. I've made this before where I'd added the cheese to the sauce and we ended up with clumps of cheese and gnocchi and didn't like those results. This gets 4 stars because it's easy, tasty, and homemade.
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