Homemade Gnocchi

This recipe, comes from Adam Roberts’ book Secrets of the Best Chefs, an awesome book that had Adam (of the blog The Amateur Gourmet) spending time with chefs in their kitchen learning their secrets. This particular recipe is adapted from Marco Canora of Hearth in New York. He explains that the enemy of light and fluffy gnocchi is too much flour and too much moisture. Baking the potato dries the potato out to remove as much moisture as possible. Sprinkling the flour over the potato lightly means you can control how much goes into the dough. Easy breezy. Even better, this recipe makes a pretty large batch (enough for a generous four main servings or eight side servings) which means you can freeze the gnocchi for a future easy meal if there are leftovers. Instructions on how to freeze the gnocchi is at the bottom of the recipe.