The gnocchi before cooking looked great. It seems to me you sautéed them, which I see more in the US than in Italy.
Only sautee the sage in brown butter and then use that to dress the gnocchi (with fresh ground pepper and grated cheese) so that the gnocchi will be fluffier.
Otherwise the gnocchi get hard and rubbery like the ones from the store.
1 Comment
The gnocchi before cooking looked great. It seems to me you sautéed them, which I see more in the US than in Italy.
Only sautee the sage in brown butter and then use that to dress the gnocchi (with fresh ground pepper and grated cheese) so that the gnocchi will be fluffier.
Otherwise the gnocchi get hard and rubbery like the ones from the store.
Good job in any case.