[Sca-cooks] Fresh cheese in gnocchi

[david friedman]

One of the things I did during our cooking workshop today was the 
gnocchi recipe that was recently discussed here. I used fresh 
mozarella for the new cheese and it came out quite well. The recipe 
says to mash the cheese, which sounds a bit vigorous if you are 
starting with ricotta or something similar but just about right for 
soft mozarella. Of course, I don't know what the exact meaning is of 
the corresponding word in the original Italian.
-- 
David/Cariadoc
http://www.daviddfriedman.com/