Saturday, March 21, 2009


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I love gnocchi. If it's on the menu at a restaurant, I'd order it. But I rarely have truly light and fluffy gnocchi. My attempt isn't half bad. The gnocchi is fluffy, not chewy. But it is still a little dense. If I had a potato ricer or a food mill, this probably would come out much better.

The recipe can be found here. It is tossed with some leftover tomato sauce from our pizza making adventure.

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