Potato gnocchi in a creamy,cheesy sauce.Murdoch BooksTime:30 mins - 1 hourServes:4
Gnocchi are not difficult to make,but it's important to use floury,not waxy,potatoes and to cook them whole and unpeeled so they don't absorb any water. Gnocchi should be cooked as soon as possible after making,as they don't keep well;or freeze them,then simply cook them from frozen.