Doughs:
The key to making these with ease is a very cold, firm filling or cold ½-inch cubes of melty, oozy cheese like fresh mozzarella, taleggio, or gorgonzola. You’ll need 1½ to 2 cups (360 to 500 grams) filling for the Potato Gnocchi Dough recipe.
MAKE THE DOUGH AND FILLING
Make the Potato Gnocchi Dough and your filling of choice. Make sure the filling is cold but pliable.
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 INTO PIECES
If you have a kitchen scale, cut a quarter of the dough into ½-ounce (15-gram) pieces. If you don’t have a scale, cut off a portion of the dough about the thickness of two fingers. Dust it with flour and roll it into a thick rope, about 1 inch (2.5 cm) in diameter. Cut the rope into walnut-sized pieces.
FILL AND SEAL THE GNOCCHI
Roll one of the pieces of dough into a ball, then gently press it into a flat round.
Place ½ teaspoon filling or a cube of cheese in the center of the round. Carefully wrap the dough around the filling and pinch the seams together to seal. If the filling gets soft and difficult to manage as you go along, pop it in the freezer to firm up.
Turn the dumpling over so it’s seam-side down and roll and adjust the shape into a neat disc—it should look a little like mochi.
Arrange the finished gnocchi in a single layer on the prepared sheet pan. Repeat with the remaining dough and filling.
COOK THE PASTA
Cook the gnocchi until they float, plus about 30 seconds longer, then pan-fry if desired.
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