I've recently started making gnocchi at home. In Nigeria, we eat a lot of plantains - boiled, baked and fried and last weekend, I made gnocchi of them with chilli and chocolate centres, as a dessert (recipe on my blog). Today, I decided to try it with the feta cheese and mint...for a savoury version. The secret to light and flavoursome gnocchi is the careful addition of flour. Add too much too soon and overknead, you'll have doughy, rock-hard gnocchi because of the gluten development. This is more likely to happen with all purpose flour. I have used Italian Tipo 00 flour instead, which has less gluten than regular flour. I also ensure that I add the flour slowly.....

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