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!
A few days ago , I have been desiring so much some fresh cheese, the same I use to taste in my childhood! Fine, soft, and delicate cheese with its unmistakable scent of milk… and so… I cooked it! The most famous fresh Italian cheese is called “Giuncata”. Its name descend from the traditional molds made with canes (canes = giunchi in Italian), used to store it. The Giuncata is a soft, and tasty cheese, and it’s and healthy as well! It’s ready in a few hours to be enjoyed with tomato salad, cured meats or even simply speared on a slice of bread!
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