Gnocchi is on my bucket list of foods to master someday. It has always intimidated me. I tried to make it a handful of times as a teenager and in college, but was never successful. The gnocchi would look ok, but fall apart once they hit the boiling water. I received purple potatoes in my CSA box and thought it would be a great opportunity to try again. I even got a Gnocchi Board. They didn’t turn out nearly as beautiful as Manu’s, but they held together and had a wonderful texture. So light and airy!Definitely an improvement from my previous attempts.
If you don’t have a Gnocchi Board, you can use a fork to create indentations in the gnocchi dough. I baked the potatoes to keep out as much moisture as possible. I served my gnocchi with a simple lemon cream sauce. Feel free to substitute with your favorite.
To keep the gnocchi from becoming dense, avoid overworking the dough. Combine the ingredients as little as possible.