Homey and satisfying, this classic potato dumpling is a blank canvas for an array of flavorings and sauces – browned butter and sage, pesto, or even just a basic red sauce with some parmesan on top. YUM!
Cook’s Notes: If you do not have time to shape the gnocchi, you can freeze the dough, defrost it in the refrigerator, and then shape it. To freeze shaped gnocchi, line baking sheets with waxed paper and dust with flour. Spread the gnocchi on the prepared sheets and freeze until hard. Transfer to freezer bags. Store in the freezer for up to 1 month. To cook, drop the frozen gnocchi into boiling salted water. Cook for about 2 minutes after they rise to the surface. When browning/sautéing gnocchi, do not overcrowd in pan (better to do more small batches) in order to brown each one properly and prevent mushiness.