AVAILABLE AT SHOP WQED
Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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GNOCCHI DI RICOTTA CON ASPARAGI
Primary category: Entrees
Take dough and cut a walnut sized piece. Roll into sticks about ½ in diameter. Cut into small 1/2 inch pieces. Place on flour covered sheet pan. When ready, drop into boiling water. As they float to the surface, take out of the water with slotted spoon. Place in tureen and add asparagus sauce. Decorate with asparagus tips and sprinkle with fresh parmesan cheese.