Classic Italian Potato Gnocchi Recipe

Gnocchi (pronounced nyo-kee) are fluffy, italian-style dumplings made of potatoes and flour. While they originated in northern italy, where potatoes grow well in the cooler climate, varieties of gnocchi are found in almost every region of the country. The word gnocchi is believed to derive from the italian word nocca which translates as "Knuckles, " And if you look at these little dumplings, it's not surprising. Every area of italy has its own version of the dish. With their little nooks and crannies, they absorb sauces well. Gnocchi can be served simply, with melted butter and grated parmesan cheese, or in a more complex preparation such as tomato sauce, basil, and mozzarella. It also happens to be delicious with sage and winter squash. It's a dumpling you can eat all year round. The key to making good gnocchi is to use dry, mealy potatoes such as russets. Because the goal is to keep the potatoes as dry as possible, it's better to steam rather than boil them. If you choose to boil the potatoes, wait to peel and cut them until after they're cooked.