Russet potatoes’ dry, starchy texture and low moisture content provide the necessary lift to make these gnocchi light and fluffy rather than dense and leaden. The key is to use the potatoes’ natural starch, along with the egg yolks, to help bind the gnocchi together without overworking the dough and ending up with gummy, chewy pasta. Paprika brown butter is an easy, smokier alternative to brown butter with with sage, but these gnocchi would be great topped with any kind of sauce. <br /> <br />Pro tip: Buy your russets at least a few days in advance and let them sit at room temperature to allow any extra moisture to naturally evaporate. And when it comes to cooking the potatoes, it’s all about baking—not boiling—to avoid adding unwanted moisture to the dough. (Which also makes this recipe a great way to use up leftover baked potatoes!) <br />

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