Gnocchi with egg and ricotta from Pasta by Hand: A Collection of Italy's Regional Hand-Shaped Pasta (page 96) by Jenn Louis

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Pesto; Tomato sauce; Guanciale, tomato, and red onion sauce (Amatriciana); Brown butter with sage; Fonduta; Gorgonzola cream sauce; Liver, pancetta, and porcini ragù; Rabbit ragù; Lamb ragù; Beef ragù

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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