Light and fluffy ricotta gnocchi tossed in a braised short rib ragu.

A fun way to eat your gnocchi - out of a crispy parmesan bowl!

Difficulty Level: Moderate Prep Time: 2.5 hours Cook Time: 15 minutes Serving Size: 2-4 servings Ingredients: Ricotta Gnocchi: 16 oz. whole milk ricotta, strained 3/4 cup ‘00’ flour 3/4 cup Parmigiano Reggiano, finely grated 2 egg yolks 1/4 tsp. salt Black Truffle & Chive Cream Sauce: 3/4 cup heavy cream 2 tbsp. black truffle sauce 1/4 cup Parmigiano Reggiano, finely grated 1 tbsp. chives, finely chopped Directions: Ricotta Gnocchi: To strain the ricotta, wrap the cheese wit

Toasted potato gnocchi in a creamy white truffle sauce topped with Parmigiano.

Spinach & Ricotta gnudi (naked ravioli) in a velvety roasted garlic and cherry tomato sauce topped with ricotta salata and fresh basil.