This week, i tried for wheat free Gnocci- well for the second time. I finally took advice from an Italian friend before this my second attempt- 3 eggs to 900 g potatoes and 300 g corn flour- a bit of salt. well i am sure it’s the potatoes and the lack of cultural knowledge, so i will find more people to help- and maybe someone to show me- locally. They tasted good, but as my husband said- they look sort of funny. That was an understatement- they looked lumpy and big, but the taste when mixed with some fried sage- really good. The recipe is still included, but really- take my word for it- it is much harder than you think to make Gnocci.
Wheat free Gnocci?
