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.
Panna will inspire you, teach you, and help you make incredible food!
Get unlimited access to 500+ video recipes and 20+ cooking classes, from more than 65 award-winning chefs. Plus, we’re adding new premium recipes every week!
To learn more start a null-day free trial.
as low as N.aN/mo after that