Ever tastier this time than the last!
This time I used King Edward potatoes (no idea what I used last time) and homemade ricotta.
That ricotta is so unbelievably tasty and very, very easy to make at that. I had to stop myself from eating it plain. I used semi-skimmed milk and single cream but it still tasted amazingly creamy.
This time I froze the gnocchi straight away (before cooking them) as before now if I haven't cooked them straight away the dough has gone spotty with black dots in a matter of hours. They cooked wonderfully from frozen.
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