Tips + tricks
+ MASH THE POTATOES while they are still warm, as it helps incorporate the cheese and egg yolks. + USE A POTATO MASHER, ricer or sieve for mashing. + DUST YOUR KNIFE doesn’t stick. + GNOCCHI CAN be cooked 1– 2 days ahead of time. Simply toss the cooked gnocchi in olive oil and place it in the + FOR A ROASTED gnocchi, follow the basic recipe, add a and mash with the potatoes. + FOR A PORCINI potatoes.