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?
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.)