Making potato gnocchi is simple. What can cause them to be too gluey, tough, or heavy is often simply using the wrong potato or too much flour. Use a potato that is neither too waxy, such as the small red “creamers” or floury, such as Idaho baking potatoes. I find Yukon Gold potatoes work best. Stop adding flour when the potato dough is smooth and only slightly sticky.
Gnocchi can be served with many pasta sauces. The classic pairings are with pesto, Gorgonzola, and Simple Butter and Tomato Sauce. Gnocchi are best with smooth sauces, so I recommend puréeing the tomato sauce through the coarse disk of a food mill.
© 2005 Giuliano Hazan. All rights reserved.