Gnocchi has a reputation for being one of those finicky, labor-intensive dishes we'd rather leave to the professionals than attempt making ourselves. That’s precisely why Jenn Louis of Portland restaurant Lincoln made dumplings the subject of her next cooking class. In her new 101 series, the chef shares professional tips on subjects as diverse as pie dough and chicken butchery. Her class on gnocchetti (little gnocchi) will reveal that the best dumplings require fresh ricotta and proper attention to cooking time. Remove the gnocchetti from the water the moment they float and you’ll have tender, pillowy dumplings you’ll be proud to call your own.
2. Working with about ¼ cup portion of the dough on a lightly floured work surface, gently roll the dough into a log about ¼ inch in diameter. Cut the log crosswise into ½-inch pieces and place on the prepared baking sheet. Repeat with the…
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