If you’ve ever been intimidated by the thought of making fresh pasta at home, look no further.
and mix well with a heatproof rubber spatula to combine. Then mix in. If dough is sticky, add more flour by the tablespoonful until dough is workable—it should still feel very light and pillowy .
Transfer dough to a floured work surface and knead a couple of times to bring together. Cut into 6 pieces. Roll out each piece to make a ¾”-diameter strand, dusting with more flour as needed if dough is too sticky to work with.Using a chef’s knife or a bench scraper, cut strands into ¾” pieces . Transfer gnocchi to prepared baking sheet as you go.Now it’s time to cook your gnocchi.
Stir gnocchi gently with a slotted spoon to make sure they aren’t sticking to the pot or one another. Shake out parchment paper and save it for the next time you bake. Place clean baking sheet near your pot. Cook until gnocchi rise to the surface, about 45 seconds, then cook 1 minute more. Using a slotted spoon, scoop out gnocchi and place on baking sheet—it’s okay if you transfer some cooking water as well. To make your sauce, pour out pasta cooking liquid, reserving 2 cups, and wipe pot clean.
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