Potato gnocchi (Gnocchi di patate) from Gastronomy of Italy (Revised and Expanded) (page 180) by Anna Del Conte

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute the book's "Pancetta and tomato sauce (Bucatini all'Amatriciana)" or "Pesto" for the book's "Sage dressing" specified in this recipe.

  • KarinaFrancis on July 11, 2021

    Sadly this was a miss. We followed the recipe to the letter but the dough was really sticky even after the recommended time in the refrigerator. We weren’t able to shape them but managed to cook up enough little blobs for dinner. The texture was a bit gummy but it was ok once it was mixed with some ragu

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.