tag:blogger.com,1999:blog-5152350471109862390.post7237482240134313950..comments2024-02-28T07:30:20.582+00:00Comments on Best of Sorrento: Gnocchi alla SorrentinaUnknownnoreply@blogger.comBlogger1125tag:blogger.com,1999:blog-5152350471109862390.post-62526552263565330192022-09-10T08:55:17.534+01:002022-09-10T08:55:17.534+01:00I just made this, except I made a quick sauce of b...I just made this, except I made a quick sauce of butter, olive oil, garlic, fresh basil, <a href="https://www.homestamp.com/how-to-clone-tomatoes-plants/" rel="nofollow">tomatoes</a> and sprinkled Parmesan on top amazing. Tips : You want to see a grainy texture from the potato (even though you put it into a potato ricer or mashed it fine) rather than looking like smooth bread dough when you slice through the dough. Too much flour makes the gnocchi gummy and not pillowy. Philipshttps://www.blogger.com/profile/14270868878011297741noreply@blogger.com