Gnocchi dough is a temperamental thing. Chef Garry explains that the key isn’t adding flour while rolling. That’s when you risk overworking the dough and turning light gnocchi into heavy little dumplings. Instead, the flour is added when the dough is cut. This helps keep the texture firm, balanced and pasta-like - soft, but never gluey. It’s a small detail, but it makes all the difference. That’s how proper gnocchi is made. 🍝 #Pasta #tutorial #food #chef #howto | Taste Of Tuscany Restaurant

If you have carrots and flour you can make gnocchi too good 😋#tiktokfood #recettefacile #tiktokfood #recet #food #recette #tiktokviral #fbviral #fyp #fyp #recettefacile #tiktok #fb #recette #t | Not So Superflu

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