1. I'd like to include lemon zest in my gnocchi. I'm serving it with beurre blanc, pea puree, and roasted halibut. Should I make ricotta gnocchi or non-ricotta? Do fish and cheese prohibitions apply to ricotta gnocchi? In cooking school we made gnocchi that was just half mashed potato, half choux (gnocchi Parisienne maybe?), but it was a bit heavy and I'm not sure I want to go that route.
2. Do you have a trusted gnocchi recipe or method?
3. What are your best gnocchi tips and tricks? Pitfalls to avoid? Horror stories?
The Sweet 16 celebration that brought them together.
Why Martha Stewart and Bobby Flay are Crafting Colorful Candy Mosaics
An Underdog We're Rooting For
Meet the Bear Hug of Towels
Our Favorite Food-Related Halloween Costumes
Stylish Kitchen Floor Mats
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)