Ricotta and Parmigiano gnocchi from For the Love of Cheese: Recipes and Wisdom from the Cheese Boutique (page 67) by Afrim Pristine

  • ricotta cheese
  • all-purpose flour
  • ricotta salata cheese
  • Parmigiano Reggiano cheese
  • egg yolks

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

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.

Notes about this recipe

  • Eat Your Books

    Ricotta ferments 40 days.

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