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There is nothing as juicy as light, pllowy gnocchi. On top of that comes the flavorful meat of the purple potato and you have a real winner. This purple potato gnocchi version is from Veneto and Lazio, which uses eggs in opposite Gnocchi in Fodmont, which does not use eggs. Putting combs on Gnocchi takes … Read more

To the pasta: Press Timballo Di Orecchiette Al Forno-Pasta Author:Pizza today   Ingredients 14 ounces dried orecchiette pasta Instructions Heat 3.5 quarters of water and 2 tablespoons sea salt in a saucepan for boiling. Add the pasta and cook for 10 minutes and make sure the pasta is al dente. (The pasta is also cooked … Read more