Joined May 2, 2003
Mr. Batali,

Thank you so much for visiting us here and speaking with us.  I have one particular question I've been dying to know since I first ate at Carne Vino in Vegas:  How do you get your gnocchi so dang fluffy???!!!  I love gnocchi and have had textures range from very gummy to fairly soft.  But I had never previously had them as soft AND fluffy as they were at Carne Vino.  Of course I am not asking for your secret recipes, but what tips would you be willing to share? 

Thanks once again for your time and dedication!

Joined May 7, 2010
Boiled russet potatoes that are passed through a food mill. Not too much flour, kneaded gently until sticky. And a really good egg.
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