cooled potato with flour. (“Like a dusting of snow,” he says. “A
single fine layer.”) Lean closer as he works that flour into the
potato with a bench scraper until “the potatoes suck it all in and it
just looks like potato again.”
Two more additions of flour (see the recipe) and Canora is
rolling the dough into logs, then cutting the logs into gnocchi. He
boils the gnocchi until they float, spoons some of the tomato sauce
infused with the beef and soffrito into a pan, and brings it all
together until everything’s coated. He plates the gnocchi and tops
it all with Parmesan and parsley.
Which is your cue to rise and give the chef his standing ovation.
He’ll be humble, though, and bow his head: making gnocchi’s not
rocket science, it just takes good common sense.