Eggs 2 To prepare the ricotta gnocchi with peas, pecorino, and guanciale, place the ricotta, grated cheese (11), and eggs (2) in a bowl. Stir with a spoon to combine and achieve a smooth cream ...

By removing potatoes from the equation and swapping in cottage cheese for ricotta, your once-decadent gnocchi dish transforms into a protein powerhouse. Although a low-fat cottage cheese will ...

Homemade ricotta gnocchi have two things going over their potato gnocchi brethren: The cheesier dumplings are lighter and fluffier, and the base (ricotta cheese) is ready to go with little extra ...

Baked — not boiled — potatoes are the key to this fluffy potato gnocchi recipe from recipe tester and developer Liz Mervosh. 2019 F&W Best New Chef Misti Norris' pillowy ricotta gnocchi crisps ...

This ricotta gnocchi features pillowy gnocchi that crisps up as it sears, paired with creamy Parmesan mousse and tangy peppers and eggplant. This ricotta gnocchi from 2019 Best New Chef Misti ...

Gnocchi is really easy to make as so light and pillowy. This recipe uses ricotta cheese and lemon to enrich the flavors complimented with freshly sautéed peas. 1) To make the gnocchi: peel and ...

Here creamy ricotta and sweet, juicy cherries make a fresh topping, fit for a party. Gnocchi is fun and easy to make at home, but there are some tricks to keep in mind. Adding some ricotta to the ...

except the original calls for store-bought gnocchi, while I reworked leftover dough from MT’s effort at a ricotta-based gnocchi featured in her test kitchen last Thursday. It is true ...