This week I invited a couple of real gnocchi di patate experts into my kitchen. My adopted nonnas make their potato gnocchi by feel, never with a recipe.
One of my favorite movie food scenes is in Godfather Part 3, where Andy Garcia shows Sofia Coppola how to shape gnocchi. For me, it captures the implied sensuality and love that go with making this pasta. I won't guarantee his results every time, but if you follow some simple tips, I can guarantee you light, delicious gnocchi that you'll enjoy making.
The dough is simple — potato, flour, egg yolks, and Parmesan. I like to add a fresh herb puree, either basil or mint, and I'll show you how, as well as a quick trick to keep the puree bright green.
Gnocchi are so versatile. They freeze well, so make double batches. They can be served with a simple browned butter sauce with fresh sage, in a tomato sauce, fried in butter until crispy and then tossed into salads, or they provide a base for a rich stew of lamb shanks. For that recipe, you'll have to watch, so find the show by clicking here.
