On other days, you may need to add a little more. Aggiungi ora il sale e la farina lentamente, facendola assorbire all'impasto di patate. Per il condimento: 2 cucchiaini di margarina light. Try to get it all over the potato in a thin stream. To cook the gnocchi: Bring a … So, how should we cook them? Gnocchi are a hearty alternative to pasta. But no, you don't have to set the bar at alchemical levels, thinking that the only correct way is to transform inherently heavy potato and flour into little white orbs that vanish into a mist as soon as you take a bite. You must use a russet potato to make good gnocchi. But yolk-y gnocchi (say that five times fast) are also firmer than their egg-free counterparts, and, while the effect is very subtle, they have less of a clear potato flavor. L’ingrediente principale degli gnocchi sono le patate, tuberi ricchi di proprietà nutrizionali importanti.Ecco le principali. Veggie Gnocchi with Spinach and White Beans . Post whatever you want, just keep it seriously about eats, seriously. The variation out there is huge. Gnocchi primavera light, un primo piatto semplice ma super saporito e leggero, ricco di vitamine e sali minerali, così buono che piace a tutti! If you're using egg yolk, now's the time to drizzle it on. Gnocchi (plural) are Italian dumplings that are made with potatoes and flour, then boiled like pasta until they're fluffy pillows of goodness. At this point, you can carefully spoon the gnocchi into bowls, top with cheese, and serve. Embrace uncertainty! For 1 kilo of potatoes, I use around 100 / 120 gr (1 cup) of flour not more (plus 3 … Gli gnocchi fatti in casa sono l’alternativa gustosa alla pasta, leggeri e perfetti con ogni condimento sono ottimi da cucinare se sei a dieta. Still, sometimes you'll have to use your fingers. Traditional gnocchi: hard to say and tough to make, yet utterly delicious to eat. Bring a large pot of lightly salted water to a boil. Some people claim that the ridges help the sauce cling to the gnocchi better. When cooked, gnocchi made with egg yolks are more likely to hold their shape, so there's less risk of them disintegrating in the water. Most of us, though, tend to have only one kind of flour in our pantries, and it's all-purpose, so that's what I wanted to use here. Il contenuto di questo sito è puramente informativo e in nessun modo può essere inteso come sostitutivo di una consultazione medica con personale specializzato. In the step-by-step below, I skip it, but if you do decide to do it, these photos give you an idea of how. In short, yolks make a more cohesive dough that is easier to work with and easier to roll out without breaking. Questo sito rispetta i principi della carta HONcode. These are the crispiest, most flavorful roast potatoes you'll ever make. To make fluffy and light homemade gnocchi I have 1 special secret, keep the flour in the dough to a minimum. Use a tablespoon to scoop a few gnocchi (about six), shape, and drop into the boiling water. METHOD – TO COOK Bring a pot of water to boil. Yellow-fleshed ones, for example, create more silken gnocchi with a rich, eggy appearance, even when no egg has been added. Our most trusted Light Gnocchi recipes. In my tests, baked potatoes lost roughly a quarter of their water weight during baking, while boiled potatoes lost none. Then, if you're curious, play around with other types. Home gnocchi recipe. Then decide which you prefer. The worst that happens is you waste a potato or two in the process. Drop in gnocchi and cook for 3 to 5 minutes or until gnocchi have risen to the top; drain and serve. I also made batches using only my hands. It can be hard to know just how old a potato is when you buy it at the supermarket, but even in my own tests, I found that the potatoes that sat on my countertop for several days, sprouting little eyes all over, made better gnocchi than those same types of potatoes did in earlier days. Get the Recipe . Now sprinkle most of the remaining flour on top. Reviewed by millions of home cooks. Scaricala subito e sottoscrivi l'abbonamento. I made batches both with and without egg yolks to compare them directly. Stunningly crisp skin, perfectly cooked breast and leg, and a flavorful gravy in one fell swoop. 250 g di gnocchi freschi. Using the same before-and-after weight tests, I was able to debunk the moisture theory: Potatoes baked on a bed of salt lost roughly the same amount of water weight as those baked either on a rack or directly on a baking sheet. Others might appreciate gnocchi that are just a tad firmer. Based on a five-ounce weight per cup of flour, that's a spread of anywhere from 1.25 to 5 ounces per pound of potato, a pretty big difference. If the butter browns a little, that's a good thing. With bread, the motion involves folding and then pressing the dough down while stretching it out with the palm of your hand, with the goal of developing the wheat gluten. That's a nice ideal to work toward, but there are plenty of good, more substantive gnocchi along the way. Per fare gli gnocchi bastano 3 ingredienti, patate, farina sale. Overwork it and you'll develop the flour's gluten too much, resulting in hard, gummy gnocchi. You can use a bench scraper, but a pastry cutter, like the one pictured here, works even better, since its multiple wires do more work with each downward cut. Per preparare questa ricetta ho usato questa pentola e questa padella At its best, it provides some good insurance against gluten development, and will increase your chances of making light gnocchi that aren't gummy. Press down with a fork on each piece indenting each piece of gnocchi. Whether the time and effort to put ridges on each little dumpling is worth it to you is a personal call. More. In other parts of the world, including Italy, it's common to see the same advice, but for other similarly dry and starchy potato varieties. We still aren't using an excessive amount of flour, and the resulting gnocchi are deliciously light. As it turns out, the rule is not as absolute as some might have you believe. I like sifting, since it aerates the flour and provides very even coverage. Dottoressa in lettere classiche e professionista del settore editoriale e della comunicazione. If all goes well, you'll end up with about a half-inch-thick snake of dough, like this. I've found that one large yolk per pound of potato (weighed before cooking) is sufficient. L’ingrediente principale degli gnocchi sono le patate, tuberi ricchi di proprietà nutrizionali importanti. Then, as soon as you can handle them, scoop all of the flesh into a ricer or food mill fitted with its finest disk, and press the baked potato out onto a work surface. All the benefits of sous vide cooking, paired with deep, roasty flavors and extra-crispy skin to satisfy a crowd. Oggi Melarossa ti mostra come realizzarli e per l’occasione, ospita nella sua cucina una testimonial d’eccezione: Barbara Stocchi di Campagna amica. If you don’t like anchovies, or want to make this dish vegan, simply omit them from the sauce For an easy midweek dinner, mix mushrooms with blue cheese, gnocchi and spinach. Some days, you may end up adding a little less than the full quarter cup per pound. That said, I see no harm in Canora's trick, and I think it's worth using. Now, take about two-thirds of your flour, and sift it all over the potato. Dust the slab you cut off lightly with flour, and roll it into a small log. In Italy, opinion is split, with some regions favoring yolks while others shun them. We would rather have foolproof pillows every time. Some HTML is OK: link
. But the truth is also that those potatoes are much more prone to gumminess than starchy russets are. Each time, she'd plead with me to let her sleep on the couch instead. Daniel cooked for years in some of New York's top American, Italian and French restaurants - starting at the age of 13, when he began staging at the legendary restaurant Chanterelle. Let it rest for a few minutes, then, using a clean and dry bench scraper, slice off about an inch-thick slab. In presenza di patologie, intolleranze, allergie, ecc suggeriamo vivamente di rivolgersi a un medico. The reality of making gnocchi is that there is a kind of intuition that needs to be developed. And yet, I still feel like my gnocchi are a work in progress. Using a short knife, cut gnocchi into 3-4 cm pieces. As far as baking, many experts say that you should bake the potatoes on a bed of coarse salt. We start by baking the potatoes whole, and we want to get them very tender all the way through, since undercooked potato will fight you every step of the gnocchi-making way. Just as I'd rather not sleep on a pile of jagged rocks, there are limits to what can be called good in the world of little potato dumplings: Some version of light and tender is what we're after. Pat it into a log and dust all over with flour to prevent sticking. Il servizio può essere disdetto in qualsiasi momento, anche durante la settimana di prova gratuita. Inside, you should expose a tender potato-dough surface with tiny little air pockets. Gnocchi are easy to make fresh, but are also widely available ready-made in vacuum packs. ", "No," I'd insist, wedging my words between bouts of coughing. Okay, so here's one of the really big questions. Then I scoop them out with a strainer and dump them in the skillet with the sauce. [Photograph: Daniel Gritzer]. Instead, you want to simply fold the dough over itself and then gently press down flat with your hand, repeating only as much as is necessary to completely incorporate the flour. In the version here, I incorporate just enough egg to act as a bit of a binder for the gnocchi. I wanted to see just how absolute this rule is, so I tried making gnocchi from a few different kinds of potatoes, include plain white ones and Yukon Golds. Some explain that this is to allow air to circulate around the potatoes; others say that salt helps draw out more moisture. PREPARAZIONE. Serve gnocchi in a similar way to pasta with a cheese- or … Once you've become comfortable with that, start making batches without yolk until those come out well, too. Con l’aiuto di una frusta giriamo bene per evitare che si formino grumi e facciamo Addensare per un paio di minuti. It should be cooked through, with no raw flour core, and tender throughout. Try our super easy and light recipe for gnocchi with peas. Bring a large pot of salted water to a boil; working in 3 batches, cook gnocchi until tender, stirring occasionally, about 4-6 minutes. Cuocili subito, quando gli gnocchi tornano a galla, sono cotti e pronti per essere conditi. The last big decision for your gnocchi is one of form. He spent nearly a year working on organic farms in Europe, where he harvested almonds and Padron peppers in Spain, shepherded a flock of more than 200 sheep in Italy, and made charcuterie in France. Still, despite the need to develop intuition, there's plenty to know that will help you get a heck of a lot closer to the bull's-eye than if you just started shooting blind. Ora preleva delle parti di impasto, stendili in dei rotoli e taglia i gnocchi. If you see something not so nice, please, report an inappropriate comment. Canora's trick is to start with a bench scraper or similar tool to cut the flour into the potato instead of working it in with your hands, the idea being that the cutting motion helps mix the ingredients together with minimal gluten development. A few weeks ago, I came down with a nasty cold that lingered in the form of an even nastier cough. Cook gnocchi in sage butter over medium-high heat, tossing very gently and adding a splash of cooking water as needed if sauce becomes greasy or breaks, until gnocchi are coated in a rich, creamy sauce, about 1 minute. Let the potato steam and cool for a few minutes. We've already established that drier potatoes make gnocchi dough that is less prone to being gummy and dense. Fold it over itself, and press down gently to make a flat area. Namely, you don't want to knead the dough—at least, not in the traditional, bread-making sense of the word. 9. You can also push the potato through a fine-mesh drum strainer, if you have one, but other methods of mashing, like using a potato masher, aren't a good idea here, since the last thing you want to do is overwork the potato before you even start to add the flour (not to mention that any mashing method that leaves chunks is not going to work for gnocchi). It's a critically important part of cooking, and learning to make gnocchi may well be one of the best ways to train those skills. The photos in the step-by-step below show the process with yolk, but you don't need to change the method if you skip the yolk. By the way, this is also where babies come from. As for how to measure the flour, this is a case where I think using a measuring cup is just fine. We really don’t like those odds: Either fluffy gems or gummy pasta squares? If you're interested in experimenting with other flours, by all means do so, but if not, don't fret: Great gnocchi absolutely can be made with all-purpose flour. Il panetto che otterrai dovrà essere morbido, ma non appiccicoso. For a butter sauce like this, your goal is to have it emulsify with the starchy cooking water to form a creamy (not greasy) sauce. In general, meat sauces are a fantastic match, but butter and cream-based sauces work well, too. This is the kind of cooking that requires us to rely on our senses more than our scales and measures. Drain well and transfer to clean rimmed baking sheet. Better it float off into the air than reabsorb into my potato. Stemperare in un tegamino la farina con il latte. In all my research, I have yet to see a good recipe that doesn't warn the reader that its measurements are an approximation, and that only by developing a sense of how the dough should feel will you be able to home in on just how much flour to add and just how much (or how little) the dough needs to be worked. Gently push those gnocchi aside, keeping them well floured to prevent them from sticking to each other, then repeat with the remaining dough. That's the advice most North American experts give. Puoi sostituirli al primo presente nella dieta, usando la tabella delle sostituzioni. Homemade gnocchi feel luxurious, but with just five ingredients, the process of making them actually isn’t that complicated. A dough using a low, quarter-cup-per-pound ratio will be moist and slightly sticky, which is okay. Now take your bench scraper, and cut the snake crosswise into one-inch gnocchi. Once again, the sooner you can rice or mill the potatoes, the better, since it will let more steam escape. Quick recipe that can be made with prepared gnocchi and pesto, plus chicken breast and fresh mozzarella. Surprisingly, in my tests, I didn't find that I needed to add much more flour to the dough with yolk: Roughly a quarter cup of flour per pound of potato was the ballpark ratio that worked for me, whether I was using yolk or not. Keep on rolling it into a thinner and thinner log until it starts to resemble those Play-Doh snakes we all used to make as kids. Ecco le principali. To prove it, all you have to do is bake and boil some whole potatoes and compare their weights before and after. Using a bench scraper, gather up all the little bits, and collect them into a mass in the center. Just flour it well on the outside to prevent it from sticking to your hands and the work surface when you roll it and cut it into gnocchi. At its worst, it offers little to no benefit. If need be, add a few tablespoons of extra cooking water. Subscribe to our newsletter to get the latest recipes and tips! I was able to mix the dough with my hands and achieve results that were indistinguishable from the bench-scraper method. Guarda il video in cui Barbara ti svela i segreti per preparare degli gnocchi fatti in casa e prova anche a tu a cimentarti in questa ricetta e se ti va, mandaci una foto! When the gnocchi rise to the surface, after about 2-4 minutes, use a slotted spoon to transfer to a plate, or pan-fry in a hot skillet coated in butter or olive oil. Gli Gnocchi di patate al pomodoro sono un primo piatto super buono ma al tempo stesso semplice che si prepara anche in poco tempo perché la parte più lunga è la cottura delle patate. I have not tried this recipe yet, but I intend to soon. We reserve the right to delete off-topic or inflammatory comments. Truth is, it can work either way. We recently published a detailed piece on how to measure, which sets out some important basic standards while stressing the superior accuracy of a scale for some dry ingredients, since volume measurements of compressible ones like flour can vary widely. I've been there: I was taught by an old Neapolitan nonna in Italy, whose expert hands made the process look ridiculously simple. I tested his method, using both a bench scraper and a pastry cutter. Looks like the stork dropped off a little gift. The recipe comes from a former fine dining establishment in our area that we used to go to very often and the food was outstanding! Traditional gnocchi is made with potatoes, but this easy recipe uses fresh ricotta cheese for light and tender gnocchi. Home » Ricette Light » Ricette per Categoria » Gnocchi fatti in casa: la video ricetta. Here's where I use Canora's trick of cutting the flour (and egg, if using) into the potato. This is the kind of cooking that requires us to rely on our senses more than our scales and measures, to pay attention to the way things smell and look and feel. Gnocchi with Zucchini Ribbons & Parsley Potato gnocchi are tossed with ribbons of zucchini, shallots and cherry tomatoes that have all been sautéed in nutty browned butter. Comments can take a minute to appear—please be patient! "Baby, the couch is so hard and uncomfortable, and you're sick: I should sleep there! Comparing all the potatoes side by side, it was clear that those held aloft above a metal baking sheet, whether on salt or on a rack, baked evenly all over, while those baked directly on the baking sheet had a tendency to overcook and form crisp spots in the flesh where the potatoes were in contact with the metal. Ti è piaciuto il nostro articolo? When it comes to gnocchi, the older the potato, the better. Making your own potato gnocchi is easier than you think. If they're to your satisfaction, you may be tempted to rest your head in the bowl and take a nap. When not working on, thinking about, cooking and eating food, he blows off steam (and calories) as an instructor of capoeira, the Afro-Brazilian martial art. Top evenly with sauce and remaining 2 tablespoons cheese. La provi gratuitamente per 7 giorni (solo per i nuovi iscritti) e, se deciderai di continuare, pagherai un piccolo abbonamento mensile di 2,99 euro. View All. When it's time to cook them, bring some very generously salted water to a boil. At the high end, I saw some recipes that called for a full cup of flour per pound of uncooked potato, while others called for as little as a quarter cup per pound. Considering how fundamentally simple they are, potato gnocchi sure do make people nervous. Then drop the gnocchi into the water, and when they're all in, give them a gentle stir to make sure they don't clump, while also being careful not to damage them with your spoon. We've managed to find a happy medium, but when it comes to our couch, I'm the only one with a shot at being comfortable. Potato gnocchi are apparently easy to make, but they hide a series of small pitfalls that can determine the outcome of a bad dish. The answer is baking. Salt and a rack both work equally well, but, frankly, so does baking the potatoes directly on the oven racks themselves, saving you the trouble of having to dig out any equipment at all. Facebook Tweet. The truth is, you can make really good gnocchi from a range of potatoes, including white- and yellow-fleshed varieties. Moister potatoes will require more flour; drier ones less. Spreading the riced potato into a flat, even layer (instead of letting it pile up in a heap) will allow even more surface area for steam to lift off. Give it a twist with pancetta and parmesan and you'll have a quick dinner for two ready in under 30 minutes. In fact, one of the best pieces I've read on the more intangible aspects of gnocchi-making was written recently by the chef Marco Canora in Lucky Peach; it's a must-read, and I have to credit Canora not just with that but with influencing gnocchi recipes considerably, at least here in the States. Potato gnocchi are famously inconstant. Save Pin. Melarossa.it partecipa al Programma Affiliazione Amazon EU, un programma di affiliazione che consente ai siti di percepire una commissione pubblicitaria pubblicizzando e fornendo link al sito Amazon.it. It's the recipe Colicchio still uses today (more or less), and some of its tricks, including using a bench scraper or similar tool to cut the flour into the cooked potato, are common in many recipes now, including mine here. It's certainly not essential. Verifica qui. Some people swear by Italian "00" flour, others say cake flour works best. This pasta 2.0 is a great alternative to your typical carb-y fare because it feels more elevated but cooks in half the time. Eating gnocchi is like taking a bite out of a little cloud. Come prima cosa per i nostri gnocchi di semolino light senza burro, dovremo portare a bollore il latte vegetale, saliamo con un pizzico di sale e tuffiamo a pioggia il semolino. My advice here is similar to what I've said above: If you're new to gnocchi-making, start with yolks. Dust with flour as needed to prevent sticking. Some comments may be held for manual review. Oggi vorrei proporvi la variante light senza latte, burro e formaggio per venire incontro a chi è intolleranze al lattosio o semplicemente desidera un piatto meno calorico.. But first, take a deep breath, because this doesn't need to be stressful. Gli gnocchi sono veramente versatili, puoi quindi usare tutta la tua originalità ed estro per preparare ricette sempre diverse, gustose e bilanciate. The gnocchi should form a rectangular shape when cut. Using a sharp knife, cut into gnocchi, they should be about ½ inch apart. In this recipe we'll show you a series of small tricks and tips necessary for those who are recently approaching potato gnocchi recipe and want a safe and satisfactory result on the first try. Rustle up this gnocchi with anchovies and herb sauce in just 10 minutes. Divide gnocchi mixture among 5 bowls. In presenza di patologie, intolleranze, allergie, ecc suggeriamo vivamente di rivolgersi a un medico. Anjali's gnocchi recipe incorporates greens and protein packed beans for a well rounded and completely delicious plate. Light and tender gnocchi require a light and tender touch. Your gnocchi should be just firm enough to withstand the gentle tossing. Perfect year round! In my recipe and tests, I used only all-purpose flour. Here, we delve into every major aspect of gnocchi-making and explain how each can impact the result. Gli gnocchi di patate e spinaci sono una variante dei gnocchi di patate in versione dietetica senza uova e senza burro,conditi semplicemente con olio a crudo e foglioline di salvia fresca.. Questo primo piatto a base di gnocchi è ideale da servire a tavola quando si vuole mangiare qualcosina di buono senza esagerare con le calorie. Gnocchi’s plump, pillowy texture and mild, delicate flavor make them perfect for rich, hearty sauces like Pan-Seard Gnocchi with Browned Butter & Sage, Gnocchi with Creamy Gorgonzola Sauce, and Gnocchi with Sausage & Leek Ragù. This Gnocchi Recipe: The Details. Yes, potato gnocchi can be tricky, and yes, they will likely require some trial runs before you become expert at making them. The Best Light Sauces For Gnocchi Recipes on Yummly | Apple And Spice Cranberry Sauce, Homemade Citrus Cranberry Sauce, Make-ahead Turkey White Wine Rosemary-garlic Gravy That said, I don't think anyone who's eaten great gnocchi would argue that they should ever be as firm as, say, my couch, nor as chewy as gum, nor as heavy as bricks. After all, the more water a potato contains, the more flour you'll have to add to soak it up, and the more flour you add, the denser the gnocchi will become. Then simmer the gnocchi in that sauce, tossing, for just a few seconds to bring it all together. A measuring cup is sufficient: Add a portion of the flour to the potato and work it into a dough, then add more as needed until it feels just right. A lot of chefs skip this step; some claim that it's unnecessary and that it doesn't actually help with sauce adherence. Light and Tender Potato Gnocchi With Sage-Butter Sauce, Crisp-Skinned Spatchcocked (Butterflied) Roast Turkey With Gravy, Coffee Science: How to Make the Best French Press Coffee at Home, Everything You Can Do With a Container of Sour Cream, Meet the Ribeye Cap, the Tastiest Cut on the Cow. Rimani aggiornato sulle novità di Melarossa.it. See, we've had an ongoing disagreement about how firm a mattress should be, with me preferring more solid ones and her enjoying soft, pillowy ones. Lavora le patate aiutandoti con le mani e lascia raffreddare l'impasto ottenuto. After trying out a handful of these ratios across the spectrum, my preference falls at the low end: The less flour you can add to the potato while still managing to make a cohesive dough, the better, since additional flour only increases the density of the gnocchi while diluting their potato flavor. In the end, you just have to feel it out. When made incorrectly, they are paste disguised as pasta. From what I can tell, the ridges really don't help all that much to make the sauce stick, but another feature of the ridging process does. Light and airy gnocchi are Italy’s most famous dumpling, and for a good reason—the little pillows made from potato go with almost any pasta sauce. So much has been written about the supposed qualities of perfect gnocchi—specifically, that they should be preternaturally tender and cloud-like, holding their shape just long enough to dissolve on your tongue—that I think it's warped our standards a little. I don't recommend it. If the dough feels very sticky and wet, add whatever is left of your flour (and possibly even a little more, if necessary). Gnocchi can be served with all kinds of sauces, including tomato sauce, a creamy sauce made from melted gorgonzola dolce, or a simple sage-butter sauce, which is what I'm showing here. Puoi condire gli gnocchi con un sugo di pomodoro semplice, con un pesto di basilico o anche con le verdure di stagione. In short, it doesn't matter how you bake the potatoes as long as you don't bake them directly on a sheet of metal. You can make good gnocchi with them, but it's more difficult to do. My latest has been Ricotta, from a Simple Chocolate Chip Ricotta Cake to these soft gnocchi pillows made with Ricotta.. Email. Using the tines of a fork, place the middle gently on the cut side of the gnocchi and roll forward towards the ends of the tine. Per la besciamella: 1 cucchiaio di farina, 250 g di latte scremato, 2 cucchiaini di parmigiano grattugiato, 2 cucchiaini di margarina light, sale, pepe e noce moscata. No matter which method you start off with, there are some important details to keep in mind when you do start using your hands. I get into moods where I pick an ingredient and fly with it. If you use tongs to steady the potatoes, you won't have to wait for them to cool at all. While making gnocchi from scratch could take more than an hour, premade vacuum-packed dumplings, like the ones used in this seafood recipe… Collaboro con Melarossa raccontando e presentando occasioni, appuntamenti ed eventi legati al food and beverage. And, for those who might be wondering, tasting the potatoes revealed that baking on a bed of salt does not season or otherwise significantly change the flavor of the potato flesh, so that explanation is out, too. As soon as they come out of the oven, split them in half lengthwise. On one side, you get the ridges; on the other, you get an indentation from your thumb, and this indentation definitely helps pick up extra sauce, almost as if there's a tiny little cup in each gnocco. This recipe will give you the best gnocchi you can enjoy with any of your favorite sauces, complete with instructions on how to freeze them for later. Only after they've been cut together does he switch to a hand-mixing method. That's no reason to feel discouraged, though, because long before your gnocchi become legendary, they're going to be very, very good. In the case of potato gnocchi, though, because we're already dealing with the variable moisture content of the potatoes themselves, being extremely accurate with the flour measurement doesn't really get us anywhere. Gnocchi fatti in casa, le proprietà nutrizionali. One factor, though, does hold across the board: New potatoes are very problematic because they're so much wetter inside. The dough may still be slightly warm, almost like it's radiating body heat, and incredibly supple without any elasticity, yet it should also feel like a cohesive dough. The beauty of this is that you can memorize the basic ratio of flour to potato, and either include the yolk or not—no need to keep two different ratios in your head to account for the presence or absence of egg. Monica's pesto gnocchi recipe is bursting with fresh, light, summery flavors. There's no doubt that a dry, starchy potato is one of the best bets for making gnocchi with a lighter and fluffier texture. I let them go about 20 seconds longer, then taste one. This is a good time to scrape your work surface clean of any loose bits. See the steam in the above photo?