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Gnocchi cooking question

By : | 0 Comments | On : March 31, 2015 | Category : Recipes

Every time I cook gnocchi, according to directions, I wind up with gnocchi with a gooey film clinging to them. It’s almost like they’re dissolving. I usually just strain them, and add them to the sauce, but I would like them drier. What am I doing wrong? Any advice Reading More May Cause Envy…  

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