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: https://www.seriouseats.com/recipes/2...

Our favorite potato ricer: https://amzn.to/2Lu5OSL

See More Like This!
How to Stock a Korean Pantry:    • How to Stock A Korean Pantry  
How to Make Perfect Polenta:    • How to Make Perfect Polenta | Serious Eats  
The Best Mortar and Pestles:    • How to Pick the Best Mortar and Pestle | S...  

Follow Us Elsewhere:
  / seriouseats  
  / seriouseats  
  / seriouseats  
  / 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.