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Potato Dumpling. That’s basically what Gnocchi is. And while there aren’t many ingredients, there is definitely a technique to forming and cooking it, for sure. Even though this was cooked at almost every Christmas dinner I had while growing up, I still struggled to cook it on my own as an adult.
When forming gnocchi, it is important to not just make a round dumpling. Be sure to use your fingers or a fork with the method below. This way the sauce has a place rest in the gnocchi, and not just coat it, for maximum flavor.
To make sure that they do not turn out mushy, it is important to stir them quickly when initially pouring them into the boiling water, and then be sure to remove them from the water as soon as they pop up in the boiling water.
And finally, be sure to use my Grandma Angie’s Original Grilli Spaghetti Sauce on top.
