Potato Gnocchi

The first time I ate potato gnocchi was during a trip to Liguria years ago – long before I became a professional chef. These gnocchi set a high standard in my mind. They were exceptionally light, tasted of potato and held enough sauce on each gnocchi to form a delicious tandem.

My next gnocchi experience in a restaurant was not as pleasant. These were dense, chewy and tasted of chalk. The sauce was heavy and fell from the gnocchi in clumps that splattered loudly on my plate. This was not a pleasing memory…and I hope I didn’t pay much for

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