Potato Gnocchi with Parmesan and Sage
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.