Potato Gnocchi
François Payard's exquisite gnocchi are delicious in Parmesan broth, but they're equally good with a simple tomato sauce—just the way his grandmother used to serve them. This recipe makes enough gnocchi for Payard's phyllo-topped dish for 4, with plenty leftover to try 4 first-course or 2 main-course servings of his grandmother's version.Plus: Pasta Recipes and Tips
April 2000