Light and tender gnocchi depends on the right ratio of potato to flour.
The potatoes are boiled in their skins, then peeled and riced while still hot. They are left to cool slightly so they absorb less flour.
Flour and egg are added and the dough is worked quickly - not overworked, or the gnocchi will be tough.
Cooked in boiling salted water until they float to the surface.
Served immediately with your choice of sauce.
These cookies are essential for the website to function properly. The website cannot work without them and they cannot be disabled.
These cookies help us understand how visitors use the website. Data is collected anonymously using Google Analytics to help us improve the site.