Doughs:
- Meyer Lemon & Herb Ricotta Gnocchi Dough
- Ossola-Style Chestnut, Squash, and Potato Dough
- Pumpkin & Ricotta Gnocchi Dough
- Ricotta Gnocchi Dough
- Sweet Potato Gnocchi Dough
Sauces:
MAKE THE DOUGH
Make your gnocchi dough of choice.
SET UP YOUR WORKSPACE
Line a sheet pan with parchment paper and dust it with all-purpose flour. Keep a small bowl of flour nearby.
ROLL AND CUT THE DOUGH
Dust your work surface and the dough with flour. Using a rolling pin or wine bottle, gently flatten and roll the dough into a rough square about ¾ inch (2 cm) thick. Slice the square into ¾-inch (2-cm) strips—dust your knife or bench scraper in some flour if it’s sticking to the dough.
Dust each dough strip in a little more flour, then gently roll back and forth until it becomes a smooth log. Cut the log into bite-sized pillows.
MAKE THE GNOCCHI
Leave the gnocchi as they are, roll them into balls, or gently roll them across the back of a fork or gnocchi board.
Arrange the pieces in a single layer on the prepared sheet pan. For maximum efficiency, roll all the dough into ropes first, then cut them into pieces in one go.
COOK THE PASTA
Cook the gnocchi until they float, plus about 30 seconds longer. Enjoy as-is or pan fry if desired.
