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?

2 comments

2 Comments

phoenix_singh252d ago

Did your friend try parcooking the fresh gnocchi ahead of time?

thea6022d ago

Nah, parboiling fresh gnocchi just makes them rubbery tbh.