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Ricotta Gnocchi
Reviews:
July 23, 2007

The first time I ever made Gnocchi, like many others. This could have cooked 4 to 5 minutes without damaging them, and the quick 1 to 2 minutes was not enough to cook the flour dough. Shook my boots with the garlic powder: YUM! I soaked this in the sauce for a day before serving. HEAVEN. Too much black pepper for many people. Halve it if you are uncertain.

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