G-nocchi

Last time I made gnocchi they failed miserably. They were little brick nuggets. So I have been on a quest to make a fluffy and light gnocchi.

Here are the secrets I learned:

• Bake the potatoes
• Rice the potatoes
• Allow to cool before adding flour
• Use type 00 flour (super fine italian flour)

They turned out fluffy and best part are they are traditionally vegan. Here's the link I used.