Our best gnocchi recipes

These are impossibly fluffy and undeniably delicious.

Gnocchi with demi-glace and sage
There's some debate on the best method for making gnocchi - baking the potatoes can yield fine results - but the type of potato you use is the key. Too floury and the gnocchi will absorb too much water while they're cooking and fall apart; too waxy and they'll be gluey. In these gnocchi recipes, we've used Sebago, Nicola or Russet Burbank potatoes for optimal results. If you're in a cheesy mood, there's also recipes for malfatti and gnudi, the ricotta cousins to potato gnocchi.