How to Make the Best Gnocchi | Serious Eats

We're not going to lie: Potato gnocchi can be a little tricky, and they require some practice to get right. But if you know a few basic rules, it's really not that hard to make gnocchi that are light and tender, not leaden and gummy. This recipe walks you through those steps, starting with choosing a gnocchi-friendly potato and cooking it the right way. We leave it up to you whether to add egg yolk or not—yolks make a dough that's easier to work with, but also firmer. Finally, we add just enough flour to make a cohesive dough, while being careful not to overwork it to the point of gumminess. The result is lovely little gnocchi in a sage-butter sauce that will prove that good gnocchi aren't out of reach.

FULL STORY: seriouseats.com/recipes/2015/03/light-tender-po…

Our favorite potato ricer: amzn.to/2Lu5OSL

See More Like This!
How to Stock a Korean Pantry: youtu.be/6Ey0jIZwB-U
How to Make Perfect Polenta: youtu.be/fBPD1NscVyU
The Best Mortar and Pestles: youtu.be/z_CHzKXzGko

Follow Us Elsewhere:
facebook.com/seriouseats
twitter.com/seriouseats
instagram.com/seriouseats
reddit.com/r/seriouseats

Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.