A question about a recipe: Gnudi with Lemon-Thyme Butter and Breadcrumbs
Can't wait to make this! Do you find that Ricotta that is fairly dry and spreadable (like the brilliant Salvatore Ricotta) really needs to be strained or is this more a fail-safe direction for ricotta in general?
Recipe question for: Gnudi with Lemon-Thyme Butter and Breadcrumbs
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