How to Make Homemade Gnocchi
November 15, 2008 
It's gotten cold outside and so it's time to make gnocchi. I hardly ever make this in the summer, but in the winter, this is such great comfort food. Gnocchi is a lot of fun to make - it's like playing with Playdough. I've included a video in this post to show you how easy they are to roll out and cut. You can make them when you don't have anything else around for dinner because the ingredients are all things you have on hand anyway - flour, potatoes and eggs. And now it takes me even less time to make them. Most cooks think you have to run the finished gnocchi over a fork or grater to get those ridges that will catch the sauce. That's how my mom and I used to make it. However, when I have gone to Italy and ordered gnocchi, it is very often made without those ridges. They are just nice fluffy little pillows. I know that Todd English makes them this way, also. And I have come to actually prefer the texture of the gnocchi without the ridges.
