All hands on deck as I share my potato gnocchi knowledge. At @nostranapdx we are known for our Gnocchi Thursdays or ‘giovedi gnocchi’ as it’s known in the Roman tradition. My gnocchi tips: use only flour and potato, no egg; use a tasty variety of boiling potato, boiled in their skins, peeled while still warm and pressed through a potato ricer; the proportion is 1.5 pounds boiling potatoes to up to 1 cup All Purpose flour; don’t overwork the dough; poach formed gnocchi in salted water in stages; don’t overload the pot! #FRTakeover @cathywhims
foodrepublic (Food Republic) shared and selected for #food in Exquisite Category.