Chef Robert Marzinsky says the key to good gnocchi is cooking the potato just right, so they don’t soak up too much flour. “Potatoes have a really funny window between being not cooked enough and being overcooked,” he said. He cooks Russet potatoes until they’re just past fork-tender and can be passed easily through a food mill. Once he passes them, he lets them dry on a towel at room temperature. Then he adds egg yolks, flour, butter and a little piave ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.

 

Attention Print Subscribers:  While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!

Already registered? here.