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Gnocchi takes some practice. There’s no one right way to make them, and every chef has his or her own technique and recipe. It’s all a matter of getting a feel for the consistency of the dough. But once you do, the payoff is great.
We find that potatoes on the older, slightly drier side works best, and we recommend ricing them when they’re still very warm. Since all potatoes differ in terms of moisture and starch content, use the recipe as a guide, adjusting the amount of flour as needed. Before you roll out a whole batch, take the time to boil a few test gnocchi to make sure the texture is right.
We are big fans of the double-cooking technique of first boiling gnocchi and then browning them in butter, which adds hugely to their flavor and gives them a crisped golden exterior.