Professional Italian ricotta gnocchi recipe: Italian Ricotta Gnocchi alla Norma. Step-by-step technique, wine pairing and estimated nutrition per serving.

Professional ricotta gnocchi with Gorgonzola, Fontina, Taleggio and Parmigiano Reggiano, finished with toasted hazelnuts.

Crespelle gratinate con zucchine, provolone e basilico (Italian Baked Crêpes with Zucchini, Provolone and Basil) These baked crespelle are lighter than the meat versions but still need enough structure to work as a serious baked primo. Zucchini provide sweetness and freshness, Provolone adds character and melting texture, while basil gives the filling its aromatic finish. The technical priority is moisture control: zucchini must be properly browned rather than steamed. Story