Gnocchis
Leek, potato, flour, pepper.
Boiled and fried / fried / boiled.
Boiled, home made leek gnocchi are gummier than the industrial kind. Cooking them in the frying pan give them a lighter texture, although they stay too soft.
The best texture is acheived my combining boiling and frying the gnocchi. The boiling makes them swell and harden, then the frying pan melts them. They dry out and generate a crunchy exterior envelope.
The gnocchi stay tasteless, following one or the other cooking method.
