I get some recipe inspiration from food blogs and bizarre social media trends, but I have a particular fondness for poring through culinary magazines from other countries. Can I read all the languages? Well, I can read the spirit of the food (and a translation app doesn’t hurt). One of my favorites, La Cucina Italiana, included a pasta recipe recently that seemed far too easy—three ingredients (one is salt) and no special tools required. I had to try it. It’s called gnocchetti di ricotta, and I think I’m in love.You’re probably familiar with gnocchi (gnocchetti's big brother), an Italian potato-centric dumpling about the size of a pecan. Traditional potato gnocchi requires the patience of bo
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