Monday, April 22, 2013


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.

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