Gnocchi

Oh, the gluten-free gnocchi. Seemingly easy to adapt—but not so much. That is, of course, until I got the Pie & Pasta Blend just right. The addition of the millet gives the gnocchi their trademark creamy flavor, but getting the gnocchi’s texture nice and light absolutely requires the use of a potato ricer or food mill. If you don’t have one and your gnocchi aren’t as light as you’d hoped, you will know why. This technique adds a tremendous amoun