Gate Gnocchi

Outside of Italy we have usually found gnocchi unbearably heavy and rubbery, and this has made us determined to find a way of making them with as little flour as necessary so that they are light and let the full flavour of the potato come through. We serve our gnocchi with a wide range of accompaniments, depending on the season and what’s available – here with wilted spinach and sautéed wood blewit mushrooms.