The secret to Domenica’s gnocchi is to use the right potatoes. And she lives in the right place, as the mountain village of Montese in Emilia Romagna is famous for its potatoes – it even has a DOP for them. Her ratio is 1 kilo of potatoes for every 300g of flour and, in her hands, this makes deliciously light gnocchi.
And big thanks to Renata and Raf Giacobazzi for the introductions. www.giacobazzis.co.uk
See you every Thursday for a scrummy helping of Pasta Grannies!
Follow our pasta making adventures over on….
Facebook