This is Tobie’s go-to recipe for potato gnocchi and it’s seriously good.
By baking the potatoes rather than boiling them, it uses the natural starch in the potato to bind the dough rather than extra flour, with super light and fluffy results. Treat them properly and they will be the best potato gnocchi you have ever tasted.
Download the full recipe here.
Credits:
Videography: AJR Films
Styling: The Domestic Scientist
