Ricotta gnocchi, is one of the classic Italian gnocchi recipes, along with potato gnocchi and squash gnocchi. These simple and delicious little dumplings can be made “white” just with flour and cheese or enriched with minced greens. I particularly love the spinach and ricotta variation: here the recipe!
Pumpkin gnocchi is a recipe I love to prepare in this season. They are easy to make in advance and freeze, so perfect to plan a dinner even with several people: a feast for friends! I like so much the mild sweetness of these gnocchi and pair them with butter and sage, but also with meat sauces or melted blue cheeses: so yummy!
Potato gnocchi: these world famous dumplings are so tender, tasty and rich in history! Any region of Italy has its own recipe for gnocchi. Alla Romana, Canederli, Plum Gnocchi, Alla Sorrentina, a plenty of recipes has its roots in a mix of history and legends. A combination of old and new ingredients coming from the Nuovo Mondo, like potatoes and tomatoes. Here all that you need to know about gnocchi, and the recipe of course!
My foodie travel in Beijing cuisine – Beijing is a city that constantly transforms. Every year it changes; the streets, as well as the kitchens. But Beijing is also the custodian of immutable traditions: take a ride with me through the narrow streets of the Chinese capital, and experience the ancient delicious recipes and the street food stands.