Ricotta gnocchi are surprisingly easy to make – much less finicky than potato gnocchi. They’re also lighter and fluffier.
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As spring turns to summer, here’s a wonderfully fragrant and fresh light dish that uses what’s best this season.
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My version of Havuc Kofte – carrot fritters served in an amazing pistachio sauce – the leftovers from the pistachio pesto can be used as a dip, bread spread or thinned into a salad dressing.
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