Sandrina and Ines make potato gnocchi and serve it with an unusual cheese called ‘frant’ which is only made in the village of Enemonzo in Friuli Venezia Giulia. It’s impossible to find elsewhere in Italy, never mind the world, and the closest approximation would be to mash up some blue cheese, black pepper, a little cream and grated hard cows milk cheese like a young Parmigiano.
For Ines and Sandra’s gnocchi, allow 250g plain flour and one egg for every kilo of potatoes.
