I love potato gnocchi and when I asked restaurateur Lucio Galletto if they’re popular in Liguria he replied “On special occasions, we say: ‘Come home Mamma’s making gnocchi.’” Gnocchi are so versatile, they’re delicious dressed with just about any pasta sauce including pesto, easy gnocchi Sorrentina from the Amalfi coast, or the simplest burnt butter and sage. You can even boil the gnocchi ahead of time, chill them in iced water then drain, toss with oil and set aside (or refrigerate overnight) and blanch in boiling water just before you’re ready to serve. Best of all they’re so easy to make, scroll to the bottom of the page for my top gnocchi making tips.
Serves 2 as a starter
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Wonderfully light gnocchi are very impressive and very easy to make if you remember three simple guidelines: minimum moisture, flour and handling. Follow these simple tips to get great results everytime:
Gnocchi can be cooked a day or even 2 ahead. Cool in a bowl of iced water, drain well, toss in a little olive oil, spread on a plate, cover and refrigerate. Reheat by adding to a large saucepan of boiling water for a few seconds.
Leftover gnocchi can be refrigerated for up to a week (depending on the sauce) and are great topped with cheese and baked.