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Joined Date: Aug 28, 2010
"Great basic recipe. If you use salted butter and parmesan, do not add salt until you taste it. Cooks quickly. Use as is or refrigerate in a 1/2 inch thick layer in a pan and cut and reheat later. Still soft and creamy. Shrimp & Grits is great with this as grits replacement."
"I have made this recipe many times for groups, and it is easy and delicious. Watch the water content in your ricotta. Mine is dry and makes forming the Gnudi easy. Have your favorite tomato sauce recipe ready along with good Parmesan for a great dish."