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 gnocchifriendly potato and cooking it the right way. We leave it up to you whether to add egg yolk or notyolks 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 sagebutter 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