Classic Potato Gnocchi
by Michael Tusk
Chef's Notes: A bowl of homemade gnocchi, finished with a grating of Parmigiano-Reggiano, is a simple pleasure: few things compare to the light, pillowy texture of made-from-scratch gnocchi. You can vary the size and shape of the pasta, even use a mixture of different types of potatoes for a depth of flavor, but this essential, basic version is easy to execute and serve to guests.
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