Despite how complicated this recipe looked, we found it quite easy in the end. The photos below are from our first attempt, so you can absolutely do it too. We didn’t find morning glory, which Flavour calls for, so we replaced it with arugula and julienned leeks. We also always use Flourist flour as it’s the best out there. Read why here. The hardest part was cutting the gnocchi into the boiling hot water—so just be careful while doing that and you’re golden.

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