Potato Gnocchi Gratinèed with Fontina Cheese
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Appears in Cook's Illustrated March/April 1995
For light, fluffy gnocchi, bake and thoroughly mash the potatoes so they require the least possible amount of flour to form a coherent dough.
Appears in Cook's Illustrated March/April 1995
For light, fluffy gnocchi, bake and thoroughly mash the potatoes so they require the least possible amount of flour to form a coherent dough.
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