(I figured the multiple wires on a pastry cutter would make even quicker work of the process, which they do.)

Bring a large pan of salted water to the boil, then turn down to a simmer, and tip in half the gnocchi. Roll dough down the whole length of the tines to create ridged gnocchi with an indentation where your thumb was. Scatter 250g of the flour over a clean work surface along with ½ tsp fine salt and a pinch of nutmeg, if using.

Keep everything from your countertops to your dining room chairs germ-free. They may look intimidating but – if you agree with Italians that food is very, very important – they're worth the effort. Then, if you're curious, play around with other types. Maybe this won't be so hard after all. These giant cookies aren't for the faint of heart. As far as baking, many experts say that you should bake the potatoes on a bed of coarse salt.

Under-work it, and you won't form a proper dough; the gnocchi may look good, but they'll start to fall apart once they hit the water. Repeat process with remaining pieces of dough. Learn how to minimize the spread of germs with an extra few seconds of scrubbing.

vegetable. Whether the time and effort to put ridges on each little dumpling is worth it to you is a personal call. We've managed to find a happy medium, but when it comes to our couch, I'm the only one with a shot at being comfortable. It's the recipe Colicchio still uses today (more or less), and some of its tricks, including using a bench scraper or similar tool to cut the flour into the cooked potato, are common in many recipes now, including mine here. To prove it, all you have to do is bake and boil some whole potatoes and compare their weights before and after. Still, despite the need to develop intuition, there's plenty to know that will help you get a heck of a lot closer to the bull's-eye than if you just started shooting blind. However, you can easily freeze gnocchi. There are so many delicious ways to use this hard-shell squash, from soups and salads to lasagna and pizza. Namely, you don't want to knead the dough—at least, not in the traditional, bread-making sense of the word. Looks like the stork dropped off a little gift. Some of us really are after little fluffy clouds.

Potato gnocchi are famously inconstant. In the end, you just have to feel it out. The worst that happens is you waste a potato or two in the process.

The answer is baking. Here's where I use Canora's trick of cutting the flour (and egg, if using) into the potato. Then gently fold and press, without stretching the dough as you would when kneading bread... ...until that second addition of flour is incorporated. So, how should we cook them? Explore the best in fall perennials and start planning your autumn garden's layout. At the high end, I saw some recipes that called for a full cup of flour per pound of uncooked potato, while others called for as little as a quarter cup per pound. For a butter sauce like this, your goal is to have it emulsify with the starchy cooking water to form a creamy (not greasy) sauce.

Del Conte and Ferrigno's Complete Italian Cookery Course suggest using Italian 00 flour, which is the very fine stuff called for in pasta recipes.

Divide this into 1.5cm-wide strips, then roll these into sausage shapes. When you are first learning to make gnocchi, I want you to add an egg “just in case’. In my tests, baked potatoes lost roughly a quarter of their water weight during baking, while boiled potatoes lost none.

Enter to Win $10,000 to Makeover Your Home! Remove from the oven, and as soon as they're cool enough to handle (be brave), peel off the skin and discard. Gnocchi can also be made from other veg to introduce different flavours; try squash gnocchi or parsnip gnocchi if you have veg to use up.

As far as baking, many experts say that you should bake the potatoes on a bed of coarse salt.

Count slowly to 10, then remove with a slotted spoon, and tip into whatever sauce you're using.

We've already established that drier potatoes make gnocchi dough that is less prone to being gummy and dense. I made batches both with and without egg yolks to compare them directly. Transfer gnocchi to a small baking dish and add marinara sauce; sprinkle with cheeses.

Some explain that this is to allow air to circulate around the potatoes; others say that salt helps draw out more moisture.

Pan-fried gnocchi can be made a day in advance, and simply fried and tossed in a herby butter on the day. After that, I prepared them frequently during my days as a restaurant cook, and recently, I made batch after batch to develop this recipe. At left, egg-free gnocchi; at right, yolk-y gnocchi. In my recipe and tests, I used only all-purpose flour.

Then drop the gnocchi into the water, and when they're all in, give them a gentle stir to make sure they don't clump, while also being careful not to damage them with your spoon.

Serve. Now take your bench scraper, and cut the snake crosswise into one-inch gnocchi. Try to get it all over the potato in a thin stream.

Martha Stewart is part of the Meredith Home Group.

This was certainly the right one. The dough may still be slightly warm, almost like it's radiating body heat, and incredibly supple without any elasticity, yet it should also feel like a cohesive dough.

I've found that one large yolk per pound of potato (weighed before cooking) is sufficient. I have more modest ambitions, and if Locatelli's ratio of 320g flour to 1kg spuds is good enough for the Michelin inspectors, then it's certainly good enough for me. In Italy, opinion is split, with some regions favoring yolks while others shun them. All products linked here have been independently selected by our editors. I agree with those criteria to a point, but I also think there's room for personal preference. Start by carving out a designated work area in your space. Pretty soon, they'll start floating to the surface. That's a nice ideal to work toward, but there are plenty of good, more substantive gnocchi along the way. Let it rest for a few minutes, then, using a clean and dry bench scraper, slice off about an inch-thick slab. If the butter browns a little, that's a good thing.

Your gnocchi should be just firm enough to withstand the gentle tossing. Some people swear by Italian "00" flour, others say cake flour works best. If all goes well, you'll end up with about a half-inch-thick snake of dough, like this.

Hosting fewer guests this holiday season due to the coronavirus pandemic? Some people claim that the ridges help the sauce cling to the gnocchi better. The benefit is, you'll come away with an even more fine-tuned sense of gnocchi dough as you experiment. This, of course, means that you will have to be brave, because the phrase hot potato didn't come about by accident; insulated by their skins, it's like juggling rocks thrown straight from the sun. We may earn a commission on purchases, as described in our affiliate policy. In some gnocchi recipes, egg yolks are added; in others not. All Rights Reserved.

Let's take a look. Now, take about two-thirds of your flour, and sift it all over the potato.

Others might appreciate gnocchi that are just a tad firmer. This whole episode got me thinking about potato gnocchi. excellent recipe they were simple light and delicious.

It kept me up for several nights, the bed shaking with each hacking eruption, but even worse, it threatened to keep Kate, my girlfriend, up as well. After trying out a handful of these ratios across the spectrum, my preference falls at the low end: The less flour you can add to the potato while still managing to make a cohesive dough, the better, since additional flour only increases the density of the gnocchi while diluting their potato flavor. I am making a gnocchi dish tonight for 20 people and I absolutely have to pre-cook ahead of time since I will be serving other dishes and there will be no room in the stove or oven. I wanted to see just how absolute this rule is, so I tried making gnocchi from a few different kinds of potatoes, include plain white ones and Yukon Golds.

The trouble is the potatoes themselves, which, even within a specific variety, can range quite a bit in terms of moisture and starch levels. You can use a bench scraper, but a pastry cutter, like the one pictured here, works even better, since its multiple wires do more work with each downward cut.