Appears in Cook's Illustrated September/October 2011, America's Test Kitchen TV
What's the secret to transforming two heavyweight ingredients—flour and potato—into featherweight dumplings? It comes down to the simplest of strategies: precision.
Making gnocchi is simple: Cook the potatoes; peel and mash; knead the cooked spuds into a dough with a minimum of flour; shape; and boil for a minute. And yet the pitfalls are numerous (lumpy mashed potatoes, too much—or too little—flour, a...