So I'm trying to impress my boyfriend by making some amazing gnocchi, the kind that really melts in your mouth. So far my first try was a flop, chewy as can be.
What do you find is the real secret to perfect gnocchi? I've read it's how much flour you use and how much you kneed it so how do you get it right? Have you ever used non wheat flour like rice or coconut to avoid to bunch gluten binding?
Then how do you like to serve it? Once I get my potato pillows just right I was planning to serve them in a gorgonzola sauce with a fig balsamic Glazed chicken.
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