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Ricotta Gnocchi
September 22, 2010

Good premise, but why would you ever add garlic powder to your gnocchi? I'm a second-generation Italian, and can state categorically that no self-respecting Italian person with any connection to the old country would ever cook with garlic powder, let alone have it in his kitchen. Once you delete that stuff, this is a good, solid recipe for an old favorite. After cutting the individual gnocchi, roll them over the back of the tines of a fork, applying more pressure in the center, to get that authentic gnocchi appearance. The little valleys the fork tines create cradle your sauce. Gnocchi are nothing more than dumplings, Italian style. They can tend to be slightly heavier than normal pasta, which some don't find appealing. Those made with ricotta tend to be lighter than those made with potato, which is the more common variety. The sauce is a basic tomato/basil, which should work well for most palates.

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