New Facebook Page: https://www.facebook.com/OsmaniTheOttoman/
—Leigh O’Neill
“We make our gnocchi with softer wheats than the kind used in our ravioli. This makes them more fussy to cook. There is very little room for error when making these. Roll the gnocchi too thin, and they may break open in the pot. Roll it too thick, and the diner gets a piece that’s slimy and doughy.”
—Liza DiFranco
Source: https://www.buzzfeed.com/audreyworboys/dishes-chefs-hate-cooking
New Facebook Page: https://www.facebook.com/OsmaniTheOttoman/
