This gnocchi is worth the work, but it is REALLY important to use a ricer or SLIGHTLY MASH with two fork very gently and spread it out in a thin layer to cool to room temperature. You have to be super gentle while mixing in the flour as well. The technique (and it really IS a technique) can be seen in videos online and is important to follow so as to get light, soft gnocchi instead of dense little blobs. Another important point - don't add too much flour (again, it will become dense) and let the "dough" rest for 5 minutes before rolling/shaping. I strongly urge anyone to check out some videos first to make your gnocchi experience a pleasurable one!
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This gnocchi is worth the work, but it is REALLY important to use a ricer or SLIGHTLY MASH...