I had a larger container of ricotta, so I made two batches. In one I added 1 Tbl of fresh thyme, in the other 1 Tbl fresh basil. I adjusted the garlic powder to ~3/4 tsp (I love garlic, but pwdr can be a bit harsh) and that amount worked really well for my taste. I made my own sauce so I can't comment on that portion, but the gnocchi was wonderful. Especially with the addition of the herbs. It was fun having some bites taste of thyme and some of basil. I know I'll have a lot of fun trying other fresh herb combos in the future. Thank you for the recipe.
Btw, when I strained my ricotta, using cheese cloth for 6 hrs, maybe 1 tsp of liquid drained off. It probably depends on your brand. With the type I used I wont bother to strain it next time. I'll just pour off whats on the top and go with it as is. Oh, and I used gluten free flour with no trouble.
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I had a larger container of ricotta, so I made two batches. In one I added 1 Tbl of fresh...