It can be wonderful to have some gnocchi but unfortunately it's dissapointing many times. The problem is that you can't really produce big batches because the composition likes to take the humidity from the air. Then it becomes sticky and you need to add much more flour as you actually should. The result: rubber balls! If produced in a small batch at home you eat nice airy gnocchi and you taste the potato. You might fail the first time but the second time will be already better. Here is the #recipe : https://www.artisan-cooking.ro/gnocchi
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