Potato gnocchi from David Herbert's Best Home Cooking: 200 of the Most Popular Recipes from David's Weekend Australian Column (page 99) by David Herbert

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Notes about this recipe

  • PiaOC on April 23, 2018

    These gnocchi are light and soft. Have made this recipe several times with constistently great results. The only variation I make is to completely cool the potatoes after adding the egg yolk and before adding the flour. My mum used to say that cold potatoes absorbed less flour resulting in lighter, softer gnocchi. Of course, that leaves aside the whole debate as to whether gnocchi should be soft or firm! Personally, I prefer a firmer gnoccho for heavier sauces ie blue cheese.

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