In my teens I worked as a waitress in an Italian restaurant run (very authentically) by Ciro Sanino from Naples and he made THE best fresh gnocchi. Up until that point I’d always thought gnocchi was overrated because I’d only had dense, bland and chewy stuff out of a packet. Home- made gnocchi is entirely different — soft, silky, delicate little mouthfuls of potato-ey pasta. And you’ll be pleasantly surprised at how easy and satisfying it is to make. Whilst you can use plain flour, ’00’ Italian flour (which is very finely milled) works best and is easy to find these days.Tip: The gnocchi (by themselves, without the sauce etc) freeze well. Arrange in a single layer on a flat tray, freeze for a few hours until hard, then store frozen in a ziplock bag for up to a month. Drop into rapidly boiling salted water straight from the freezer for a quick, tasty meal!
