Doughs:
- Meyer Lemon & Herb Ricotta Gnocchi Dough
- Ossola-Style Chestnut, Squash, and Potato Dough
- Potato Gnocchi Dough
- Ricotta Gnocchi Dough
- Sweet Potato Gnocchi Dough
- Pumpkin & Ricotta 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.
CUT THE DOUGH
Dust your work surface and the dough with flour. Using a bench scraper or sharp knife, cut the dough into wedges or thick slices about the width of two fingers—they don’t need to be even.
ROLL THE DOUGH INTO ROPES
Sprinkle a piece of dough with flour and roll it back and forth to create a smooth exterior. Then gently roll the dough outward into a thick rope, about ¾ inch (2 cm) in diameter. If the dough gets sticky, dust it with more flour.
MAKE THE GNOCCHI
Cut the rope into bite-sized pillows. Leave the gnocchi as they are, or roll them across the back of a fork or gnocchi board until they curl over. The motion is similar to Cavatelli but with a much gentler touch.
Arrange the pieces in a single layer on the prepared sheet pan—they can be close together but not touching. For maximum efficiency, roll all the dough into ropes first, then cut them into pieces in one go. The finished gnocchi can sit at room temperature or uncovered in the refrigerator for up to 2 hours if needed.
COOK THE PASTA
Cook the gnocchi until they float, plus about 30 seconds longer. Enjoy as is or pan fry if desired.
