Food as Art

Gnocchi in Brown Butter Sauce

Ricotta Gnocchi 2 cups whole-milk ricotta (1 pound) 2 large eggs, lightly beaten 1 1⁄2 cups grated Parmigiano-Reggiano (3 ounces), divided 1⁄4 teaspoon grated nutmeg 1 1⁄4 cups all-purpose flour 1⁄2 stick unsalted butter 1 (2-inch) rosemary sprig 1. Stir together ricotta, eggs, 1 cup cheese, nutmeg, and 1/4 teaspoon each of salt and pepper.[…]

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The Making of a Grilled Cheese

The making of a grilled cheese.

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