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Yummy gnocchi and easy to make, too. This comes together so quickly, even when making your own ricotta. The lemon flavor shines through, and I really like the use of ricotta instead of potatoes. This would make an excellent little "tasting" appetizer. The gnocchi fried up nicely, but there wasn't much butter left in the pan - so next time will be using a bit more butter so there's a bit of "sauce" to drizzle over the top, as they were a bit dry. The picture on her blog shows the drizzle of sauce, and looks wonderful! Thanks for posting a recipe that I will definitely add to my rotation! Made for My 3 Chefs 2013.

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Jostlori October 16, 2013
Pan-Fried Lemon-Ricotta Gnocchi