A quest for gastro-liberation, an excuse to buy more cookbooks…


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If you’ve never been enamoured of gnocchi because you’ve always found it too doughy and stodgy, you’ve never had homemade gnocchi. I too, dear readers, was once like you: suspicious of the plump little dumplings which look suspiciously like Adipose. Make it once and you’ll be converted, it’s idiotically easy: mashed boiled potatoes made into a dough with flour and egg and then fleetingly cooked before being enveloped in whatever flavours come to hand. I used Giorgio Locatelli’s recipe (skipping out the oven-drying-out phase and using plain flour in lieu of ’00’ grade flour) and they still turned out like fluffy little spuddy pillows. If that doesn’t entice you, then you’re clearly a lost cause.


Author: Hong-Anh

Climb aboard the Good Ship Gastrobabble as we voyage upon the unchartered waters of my neglected cookbook library (and muddle my metaphors faster than a KitchenAid on full-speed).

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