Serve with <strong><a href="https://food52.com/recipes/39238-my-ragu">my ragu</a></strong>. Recipe adapted slightly from <strong><a href="">Lidia’s Italian-American Kitchen</a></strong> (Knopf, 2001).
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<br />6 Tips for Gnocchi Making:
<br />1. Baking the potatoes instead of boiling them makes for drier potatoes.
<br />2. The less flour you use the lighter the gnocchi, but also the more potato tasting.
<br />3. Rice the potatoes as soon as they leave the oven--rubber gloves prevent burning yourself.
<br />4. Immediately spread the riced potatoes out in a thin layer so the steam escapes.
<br />5. Once you form gnocchi, they must be cooked or frozen right away or they turn to mush.
<br />6. To freeze gnocchi, place them on a sheet pan without touching. Once completely frozen, transfer them into a sealable plastic bag.

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