Ricotta gnocchi in brodo with peas and spicy pork meatballs from A16: Food + Wine by Nate Appleman and Shelley Lindgren and Kate Leahy

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Notes about this recipe

  • twoyolks on March 30, 2014

    The best part of this is the meatballs. The pea shoots don't add much flavor and just make this difficult to eat (and I used roughly a third less than called for). The peas and broth were nice but the gnocchi ended up dry (undercooked? overcooked?). I couldn't find whole calabrese chiles but I did find Cento Calabrese Chili Hoagie Spread (which is primarily chile) and used 2 tsp of it in the meatballs which worked well.

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