Did you binge-watch Season 2 of Master of None and silently wish that you were the type of person who could make and roll homemade pasta, but also realize that homemade pasta looks like an absolute shit-ton of work? Agreed. So here’s your happy compromise: homemade gnocchi. All of the satisfaction and carbo-loading of homemade pasta with considerably less fussiness. Today I’ve got two variations of gnocchi, each with their own shining attributes. Just make sure you give the preamble a thorough read for whichever recipe you choose as each contains helpful tips to avoid the common gnocchi-making pitfalls that plagued me for years.
Do the words “pan-fried” and “brown butter” send delicious tingles down your spine? Try here for Pan-fried Gnocchi with Brown Butter and Sage!
Are you a sucker for carbs that boast both a creamy sauce AND cheese? Try here for BA’s Best Gnocchi with Butter, Sage, and Parmesan!