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Epicurious

Gnocchi

Labor intensive but highly rewarding. Perhaps not on the first try, but by your second or third, you will be making the best gnocchi you have ever eaten. (On the first try, you should probably use too much flour to make them a little firmer, but as you get used to the odd dough you will eventually make them lighter.) These make a great first course or side dish, served with Fast, Fresh Tomato Sauce (page 606) or simply melted butter and freshly grated Parmesan. And be sure to take a look at Potato Dumplings (recipe follows).

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