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Easy
The gnocchi family is very large. I have already described gnocchi in broth. Here I shall present potato gnocchi, yellow flour gnocchi for stew, and, later on, semolina gnocchi, gnocchi Roman style as an entremets or a side dish, and finally a milk gnocchi dessert.
I indicate the amount of flour required for kneading the gnocchi, so that you will not experience what happened to a woman whose cooking I was observing: the moment she put her wooden spoon into the hot water to stir them, the gnocchi disappeared. “But where did they go?” asked, with anxious curiosity, another woman to whom I had told the story for laughs. Perhaps she thought some little sprite