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: Our favorite potato ricer: See More Like This! How to Stock a Korean Pantry: How to Make Perfect Polenta: The Best Mortar and Pest