How to Make Gnocchi with Tomato Sauce


Pasta Grannies. I’m finding and filming women who still make pasta by hand – a tradition that is disappearing in Italy. Along the way, I also meet producers, people, and delicious non-pasta food, so I share those too. If you’ve got any questions or comments, do get in touch, I’d love to hear from you – Vicky Bennison

The secret to Domenica’s gnocchi is to use the right potatoes. And she lives in the right place, as the mountain village of Montese in Emilia Romagna is famous for its potatoes – it even has a DOP for them. Her ratio is 1 kilo of potatoes for every 300g of flour and, in her hands, this makes deliciously light gnocchi.

Bon Apetit!


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