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Had to pick between fresh pasta and dry for a busy Friday service
I went with fresh for a special gnocchi dish and dry for everything else. The fresh took way longer to prep than I budgeted and we ran out by 8pm. Has anyone else tried mixing both on a menu and found a good balance?
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phoenix_singh2524d ago
Did your friend try parcooking the fresh gnocchi ahead of time?
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thea60224d ago
Nah, parboiling fresh gnocchi just makes them rubbery tbh.
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