Comments on: Pan-Fried Lemon Ricotta Gnocchi

By: Ricotta Gnocchi with Spring Vegetables » Via Viands

Ricotta Gnocchi with Spring Vegetables » Via Viands — Sun, 01 Jan 2012 00:28:46 +0000

[...] Ricotta Gnocchi with Spring VegetablesRicotta Gnocchi adapted from Steamy Kitchen, who provides fantastic step-by-step photos, and Spring Vegetables inspired by Smitten [...]

By: Liv B

Liv B — Thu, 23 Jun 2011 04:34:50 +0000

oh, my, my goodness. Even from the first photo you had me. I’m an Italian but not from the area that make gnocchi and I’ve never really been a fan of the potato ones. I have tried pan frying them, and love them like that though. They’re a rather decadent snack I have been wanting to try the ricotta gnocchi, which has surely got to be a healthier version, for ages. This might just be the clincher. I can’t wait to try it!

By: Ricotta Gnocchi | Smells Like Brownies

Ricotta Gnocchi | Smells Like Brownies — Mon, 06 Jun 2011 02:58:55 +0000

[...] from Steamy Kitchen serves [...]

By: SteamyKitchen

SteamyKitchen — Tue, 29 Mar 2011 18:38:20 +0000

Yes and they turn out amazing. Try it!

By: nata

nata — Tue, 29 Mar 2011 18:33:35 +0000

hi, i have some leftover ricotta with fresh spinach in it (leftover cannelloni filling), have you tried making these with something mixed in?
thanks!

By: SteamyKitchen

SteamyKitchen — Thu, 24 Feb 2011 18:41:19 +0000

Cover them with plastic wrap and refrigerate.

By: Julie

Julie — Thu, 24 Feb 2011 18:24:11 +0000

I can’t wait to make these again for guests. But can these be made hours in advance and kept in the refridgerator, or might they dry out?

By: Gnocchi « Blue Lotus

Gnocchi « Blue Lotus — Tue, 19 Oct 2010 15:04:47 +0000

[...] Lemon ricotta gnocchi [...]

By: One of the seven signs…. « Totseyeview's Blog

One of the seven signs…. « Totseyeview's Blog — Mon, 16 Aug 2010 04:02:58 +0000

[...] my horizons. So we have enjoyed teriyaki tilapia with a crushed almond finish (my own creation), lemon ricotta gnocci, compost lasagna (made with all the vegetables in my crisper drawer and lasted longer than we would [...]

By: Rachel (Hounds in the Kitchen)

Rachel (Hounds in the Kitchen) — Tue, 20 Jul 2010 21:53:17 +0000

We made a version of this tonight – substitute basil for parsley and fried in bacon fat. Mmmmmm! Thanks for the jumping off point!