Light-as-Air Potato Gnocchi
Makes 3 or 4 dozen gnocchi*
Rarely does the word “delicate” come into play when describing
gnocchi, but if you follow this recipe—and, by all means, you
should—the resulting gnocchi will be so light and airy, you’ll be
nervous to toss them in a pan with sauce for fear that they will fall
apart. (I suggest lifting the gnocchi out of the boiling water with a
spider straight into serving bowls and then topping with either
melted butter and Parmesan cheese or the sauce from the braciola.