Wednesday, March 16, 2011

Ricotta Gnocchi with Corn and Chanterelles
Recipe from Caviar and Codfish

This recipe is (slightly) adapted from Suzanne Goin's book, Sunday Suppers at Lucques, one of my most favorite cookbooks and most favorite restaurants. I have made this recipe several times to rave reviews. The gnocchi is light and fluffy and fool-proof. Use dried chanterelles if you can't find fresh. 

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