A phrase often used (overused, really) to describe well-made gnocchi is "light as a cloud." It’s not an especially instructive description for a piece of real food, and for cooks hoping to try their hands at gnocchi for the first time, it can be downright daunting.
It’s true that gnocchi requires a bit of technique, but achieving that cloudlike texture — "light" is perhaps a simpler, less intimidating word — isn’t actually that difficult.
Read the rest of this article, get the recipes, and watch the video with Mario Batali here.