Saveur

Making potato gnocchi like those served at the Boston restaurant Sportello (click here for the truffled gnocchi with peas and chanterelles recipe) isn't hard. The art lies in the final shaping of the gnocchi.

Start by positioning a 1" dough segment on the back of a dinner fork; then slowly roll the segment down the length of the fork tines while simultaneously pressing lightly on the dough with your thumb to form a shallow indentation in the back. The resulting indentation and striations will help sauce cling to the gnocchi.

This article was first published in Saveur in Issue #119