If you think you don’t like potato gnocchi, you’ve probably been subjected to some heavy, leaden mistakes. The good news is that it’s relatively easy to make your own, and following a few rules produces light, fluffy dumplings every time. First, it’s essential to use russet (baking) potatoes, and to bake them with their skins on to ensure they don’t soak up excess water from boiling and turn soggy. Peel the potatoes as soon as you can handle them, and mix the dough gently while the potatoes are still warm. If you’re nervous about the consistency of your dough, simply blanch a test gnocchi in boiling water before forming and shaping them. If it falls apart in the water, you need to add a little more flour to the dough.
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