Learn how to make the lightest and fluffiest potato gnocchi ever with this recipe and the videos that will show you how to cut the flour into the dough instead of kneading it which will result is a fluffier gnocchi. ( The kneading makes the gnocchi more dense and gummy) The catch the video that shows you how to put all your dough into a pastry bag and drop the gnocchi into the boiling water one by one rather than rolling logs and cutting each gnocchi off the log which is more handling of the dough and can make your gnocchi more dense
The recipe is shared by Grace Parisi on Food and Wine and the videos are of Justin Chapple showing how to cut in the flour and drop the gnocchi rather than rolling and cutting. The videos are also on Food and Wine.
Click here for recipe>> http://www.foodandwine.com/recipes/potato-gnocchi-with-butter-and-cheese