Gnocchi

I made my first potato gnocchi today and it was fun! I can't believe I made gnocchi. It's normally something that I get in a packet from the supermarket. The biggest challenge of making the gnocchi was probably looking for the right ingredients. Jamie's recipe for the lightest potato gnocchi calls for tipo 00 and semolina flour. I looked through all the major supermarkets in the area but couldn't find them. I searched online and finally found the necessary flour from an Italian deli in Cambridge. Yay!


I served the gnocchi with simple sausage ragu and fennel seeds. Yum! The gnocchi was light but a little too soft; extra flour is definitely needed next time.