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Adjustable stand — hold cookbook or tablet at eye level while cooking
Ridged paddle for rolling gnocchi — creates sauce-catching grooves
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Record your recipes and experiments — organized cooking journal
Ground New Mexico red — enchilada sauce, carne adovada
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Ridged paddle for rolling gnocchi — creates sauce-catching grooves
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Record your recipes and experiments — organized cooking journal
Ground New Mexico red — enchilada sauce, carne adovada
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Cook gnocchi according to package directions, omitting salt. Drain, reserving 1/2 cup pasta water. Cook prosciutto in hot oil in a large skillet over medium heat, stirring occasionally, 4 minutes or until prosciutto is crisp. Stir in garlic and sage, and cook 1 minute. Stir in Alfredo sauce and hot cooked gnocchi, and cook 5 minutes or until thoroughly heated. Stir in 1/4 to 1/2 cup reserved pasta water for desired consistency. Sprinkle with pepper.