Comments on: Chef Bertrand Chemel’s Ricotta Gnocchi http://www.reluctantgourmet.com/blog/pasta-recipes/chef-bertrand-chemels-ricotta-gnocchi/ You Have To Eat, So Learn To Cook & Eat Well Fri, 19 Mar 2010 12:03:30 +0000 http://wordpress.org/?v=2.7.1 hourly 1 By: RG http://www.reluctantgourmet.com/blog/pasta-recipes/chef-bertrand-chemels-ricotta-gnocchi/comment-page-1/#comment-73363 RG Sun, 15 Feb 2009 19:55:38 +0000 http://www.reluctantgourmet.com/blog/pasta-recipes/chef-bertrand-chemels-ricotta-gnocchi/#comment-73363 I contacted Chef Bertrand and was told the missing amount of heavy cream is 1/2 cup. Thanks again for bringing this to my attention. RG I contacted Chef Bertrand and was told the missing amount of heavy cream is 1/2 cup. Thanks again for bringing this to my attention. RG

]]> By: RG http://www.reluctantgourmet.com/blog/pasta-recipes/chef-bertrand-chemels-ricotta-gnocchi/comment-page-1/#comment-72758 RG Tue, 10 Feb 2009 12:06:08 +0000 http://www.reluctantgourmet.com/blog/pasta-recipes/chef-bertrand-chemels-ricotta-gnocchi/#comment-72758 Great question and thanks for catching this mistake. I went back and looked at the recipe sent to me from Chef Bertrand Chemel thinking I must have left the cream out but it wasn't there. So I did a search for the recipe and found it on his restaurant web site and it wasn't there either so it must have been left out by mistake. I will try to contact Chef Chemel and see if I can find the exact amount, but after looking at the rest of the ingredients, I would try about 1/4 cup of cream. If it is too much, just reduce the sauce to the right consistency. If too little, add a little more. Great question and thanks for catching this mistake. I went back and looked at the recipe sent to me from Chef Bertrand Chemel thinking I must have left the cream out but it wasn’t there. So I did a search for the recipe and found it on his restaurant web site and it wasn’t there either so it must have been left out by mistake. I will try to contact Chef Chemel and see if I can find the exact amount, but after looking at the rest of the ingredients, I would try about 1/4 cup of cream. If it is too much, just reduce the sauce to the right consistency. If too little, add a little more.

]]> By: Alayna http://www.reluctantgourmet.com/blog/pasta-recipes/chef-bertrand-chemels-ricotta-gnocchi/comment-page-1/#comment-72624 Alayna Mon, 09 Feb 2009 19:39:00 +0000 http://www.reluctantgourmet.com/blog/pasta-recipes/chef-bertrand-chemels-ricotta-gnocchi/#comment-72624 How much heavy cream do you use? The recipe does not say? Thanks, Alayna How much heavy cream do you use? The recipe does not say?

Thanks,
Alayna

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