Episode 2: Ricotta Gnocchi with Mushroom Sauce
So Gretchen discovered that she may have taken too light of a hand with this recipe. But really it was so tasty it didn’t really matter!
We have an extensive discussion of the best way to chop herbs, why we don’t like how the breadcrumbs are made, and why bigger might be better for this recipe!
Original Recipe From America's Test Kitchen
Other Information Sourced from:
On Food and Cooking: The Science and Lore Of The Kitchen, By Harold McGee