Tomato-Cream Sauce

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Appears in Cook's Illustrated September/October 2007

SERVES2 to 6 (Makes about 1 1/2 cups)

TIME20 minutes

WHY THIS RECIPE WORKS

Using ricotta instead of potatoes in a gnocchi recipe yields a quicker, lighter dish. To keep the dough light and workable, we drained the ricotta, replaced much of the flour with homemade dried bread crumbs, and refrigerated it for 15 minu...

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