Mangia Con Elena

Ricotta and Spinach Gnocchi  If you are visiting this page then chances are you are a lover of gnocchi like me! Just like every other Italian dish, the way they are made varies from region to region. It is typically made with potatoes and flour but if you ask any Italian it's almost a guarantee that they will share a different recipe than the last. Some are adamant about adding eggs and others say no way. Some use semolina flour only and others use all purpose flour or double zero.  Each flour of course will result in a different consistency. I prefer my gnocchi with a bit of a chewy consistency. I love the pillowy soft ones and will gladly eat them but I most definitely prefer ones that don't melt in my mouth. Chefs and Italians everywhere will probably disagree with me and say that gnocchi should be pillowy and light and airy. Most definitely but being Italian, I believe that is entirely a personal choice (and I will gladly defend that!) 🤣  If you are new at making gnocchi t