Chef Pino Shows Us How to Make Ricotta Gnocchi at Home The secret to Cioppino’s homemade gnocchi? No potatoes.
Cioppino’s Homemade Ricotta Gnocchi This recipe from chef Pino Posteraro uses semolina flour instead of potatoes.
Pino Posteraro in Oregon I think we left a little of that passion, and that attention to the tiny details, with those students in Eugene.
