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Aubergine-wrapped ricotta gnocchi with sage butter from Ottolenghi: The Cookbook (page 28) by Yotam Ottolenghi and Sami Tamimi

  • sage
  • basil
  • Parmesan cheese
  • ricotta cheese
  • aubergines
  • lemons
  • nutmeg
  • parsley
  • pine nuts
  • butter

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Notes about this recipe

  • helenevans on February 09, 2014

    One of my favourite recipes. A bit fiddly but definitely worth it. Great for a dinner party

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