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Gnocchi

Appears in
A Lombardian Cookbook
A Lombardian Cookbook

By Alessandro Pavoni and Roberta Muir

Published 2015

  • About
Common in northern European cooking, dumplings are also typical of Lombardy – we call them gnocchi, or gnocchetti if they are small.
The secrets to deliciously light gnocchi are touching the dough as little as possible and using a minimum amount of flour.

A potato ricer, which looks like a giant garlic crusher, is an inexpensive investment that gives the best results. As you don’t have to peel the potatoes, you can push them through the ricer while they’re still too hot to handle. You could pass them through a mouli or a fine-mesh sieve, but a ricer gives the lightest texture.

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