Potato Gnocchi with Butter and Cheese
For the lightest, most tender gnocchi, avoid excess moisture in your dough. First, start with baked potatoes, not boiled ones. Once you’ve peeled and mashed them, allow them to cool and steam to release before preparing the gnocchi dough. They’ll cook in just a couple of minutes in boiling water, and then a simple butter and Parmesan pan sauce is all you need to finish this Italian classic.