Mountain View, California
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Reviewed Gnocchi with Prosciutto
Nov 19, 2012 on FoodNetwork.com
“This is the best gnocchi recipe I've tried so far. I used a potato ricer instead of the vegetable mill. My only gripe is that the potato was a little tough in the inside still, and I couldn't get it through the ricer. So I had the boil a few pieces a little longer.
The prosciutto is amazing with the gnocchi. I sauteed the prosciutto,...”