Top Chef champion Michael Voltaggio’s signature egg yolk gnocchi at ink developed out of a happy accident. “When we were washing a sauce of egg yolk puree off a spatula, it came of in chunks and was 'cooked' by the hot water,” he says. They now make vibrant gnocchi with just three ingredients: egg yolks, salt and olive oil—pushed through a pastry bag into hot water. The key is in the cooking. Voltaggio undercooks them so the inside stays incredibly gooey.