Cooking Gnocchi

This is also an easy process. Bring a large pot of cold water to a boil, then toss in a small pinch of salt. As soon as the water returns to a rapid boil, add the gnocchi. Unlike most foods, gnocchi tell you when they are ready. Properly cooked gnocchi rise to the surface of the boiling water. You must then fish them out using a slotted ladle or spoon. I usually cut the first one in half to see if it is done to my liking, and then I taste it. If the doneness is right, I proceed as described. If the tasted gnocco is a bit grainy, I let them cook a bit longer. If it is mushy (this seldom happens), I try to retrieve them a bit sooner. Once you have removed the gnocchi, transfer them to a warm terrine or serving bowl that has been lightly buttered. When they are all in the serving bowl, add the sauce and serve immediately.