Ricotta gnudi with slow roasted tomatoes
A recipe from Aran Goyoaga's book, Cannelle et Vanille.
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ICYMI, I spoke with cookbook author Aran Goyoaga about her path to gluten free baking, how she develops recipes, and gluten free’s role in the broader cookbook landscape. Today, I am coming to you with a recipe from one of her books, Cannelle et Vanille.
I don’t do any gluten free cooking, but my brother is a big fan of Aran’s books, and on a recent visit, we made these ricotta gnudi. I’ve made gnudi with wheat flour, and while this recipe uses gluten free flours, I couldn’t really tell a difference. This is a great recipe to have on hand for when you’re feeding a mixed crowd of gluten and gluten free folks.
