Gnocchi with sage, butter and Parmesan from Delia's How to Cook: Book One (page 190) by Delia Smith

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Notes about this recipe

  • Pamsy on May 18, 2020

    Made during CV so I don't think I had the specified type of potato, just what came with the greengrocer's delivery. Used g/f flour. Only made the gnocchi and served with lamb ragu. I think part of the problem is that Delia (always) advises an electric hand mixer to mash potatoes, starting on a low speed and my mixer's slow isn't particularly slow! This can then lead to gluey mash. I also thought that at one inch/2.5 cm they were too big. I'm assuming that they pretty much turned out as they should have, but it seemed a lot of faffing about for gnocchi that were mediocre at best! Maybe another recipe would be better or more likely I should give up and stick to pasta!

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