How to Make Gnocchi: Secrets and Recipes from the Pros

By Abigail Libers / Photography By Lisa Masé | Last Updated September 27, 2014
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Roll out of a batch of Italian dumplings tonight.

Traditionally, gnocchi are made by combining potatoes, flour and egg to form a dough that’s then rolled out or cut into small oval shapes (the word gnocchi literally means “lumps”). Gnocchi must be deftly coaxed and fashioned by hand, which is why store-bought bags can taste rubbery and dense. But when made with patience and love (and a dollop of ricotta, spinach or squash are incorporated into the dough) they are melt-in-your-mouth delicious. Cream sauces, pesto and even plain butter are the perfect companions to these crowd-pleasing dumplings.

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