Gnocchi, the biggest Italian challenge. While seemingly easy to make Gnocchi is one of those things that if it’s not right It’s just NOT right. It took me three attempts to get the ratios of potato and flour just spot on. You can certainly make it how you like but it should be creamy in the mouth and almost pop when bitten down on.
My first two attempts resulted in 1/ hard floury bullets and 2/ a milky soup like substance that was inedible. These however were light and creamy and all potatoey goodness. It is made with our butchers award winning bacon.