Potato Gnocchi

For years I have been searching for a gnocchi to rival a restaurant's in the North End of Boston. Everything came up short. And tough. So when I picked a special Fine Cooking - Real Italian magazine I was delighted to see that they had not only a recipe, but also the technique of making these little pillows of happiness. I read through the recipe, tips and instructions and thought..."This is lemon squeezy!"

So tonight I whipped up a batch and I'll tell you the truth it was a little bit of heaven in a bowl...smothered in homemade sauce. Absolutely divine.

Potato Gnocchi - Fine Cooking Recipes, Techniques and Tips

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Note: The one crucial part they left out of the recipe was the actual boiling of the gnocchi. For those who don't want to search the web and don't already intuitively know...Bring a large pot of water to boil. Once boiling add (I had to do it in two batches) the gnocchi; gently stir so they don't stick to the bottom. The gnocchi will rise to the surface of the water when almost done. Let them cook a minute more. I removed them with a slotted spoon into the serving bowl and covered with sauce. So delicious!See More