Bowtie Pasta with Mushroom Sauce
MAKES 13 DOZEN
Chef Anthony Stella says that the secret to making light-tasting potato gnocchi is to refrigerate the dough for several hours before forming them. We made these together for a Ciao Italia segment and when the cameras went down, the crew and I were treated to these with Anthony’s Tomato Sauce. We knew they were good when only silence reigned at the dining room table. Try them and see for yourself.
This recipe was featured on Season 10 - Episode 1012.
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