I was thinking about roasting the handful of nice organic potatoes for dinner tonight. But then the L.A. Times dropped the serious gnocchi science on me. I’ll let you know how they turn out.
The recipe hasn’t changed much over the years, and making the gnocchi is still a task that falls to only the most senior cooks in each of my kitchens. It can take them months or years of watching and helping before they get good enough to do it on their own.