Ricotta gnocchi recipe
Ingredients - 1 lb 9 oz (700 g) large Russet Potatoes - 1 lb 2 oz (500 g) Ricotta Cheese - 3½ oz (100 g) grated hard Cheese - 1 cup Semolina - 3 tablespoons
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Cooking tools:
- Potato ricer
- Kitchen scale
- Grater
- Oven
- Baking sheet
- Pot
- Saucepan
- Skillet
- Slotted spoon
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Kitchen towel
Ingredients
- Potatoes: 1 lb 9 oz (700 g) large Russet
- Ricotta Cheese: 1 lb 2 oz (500 g)
- Cheese: 3½ oz (100 g) grated hard
- Semolina: 1 cup
- Butter: 3 tablespoons
- Egg: 2
- Cream: ¾ cup heavy
- Nutmeg: freshly ground
- Scallions: 2
- Salt
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