One of the dishes that my clients really love, and are always asking for the recipe, is potato gnocchi.

In the restaurant we are currently serving them with brown butter , sage from the garden and radicchio, but there are so many differing ways to serve these beautifully delicate little pillows of potato. It is quite the vehicle for other foods and flavours.

Good potato gnocchi isn’t about a recipe its about a technique, so the below is more of a guide than a recipe. What follows are what I think are the rules of gnocchi, having said that every chef is different and has a different method. This is what works for myself. Check out the video below of Chef David making the gnocchi dough in the restaurant kitchen.