These potato gnocchi have nothing in common with the store-bought stuff – they’re light (very light!), they melt in your mouth, and they don’t make you feel like you just ate a brick. In fact, my dear friend Kim Caldwell has named them “pillows”.
I still remember the time I worked on this recipe, over 20 years ago now. I experimented with the proportions tirelessly, until the gnocchi came out as light as they could possibly be. As you probably know, it takes a bit of work to achieve this: if the dough is too light, the gnocchi literally explode in the pan when you boil them – a devastating sight!
But have no fear: I’ve made this recipe countless times and can vouch for the results. So if you follow the instructions and video clips, I have no doubt that you’ll be able to make gnocchi that are indeed as light as pillows!
Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.