TIP

The Australian Women's Weekly - - Scholarship -

The gnoc­chi can be pre-cooked a day ahead of serv­ing. After boil­ing, spread in a sin­gle layer on a bak­ing tray, driz­zle with a lit­tle olive oil, cover with plas­tic wrap and re­frig­er­ate.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.