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.
It's the details that count! Try these tips
Love making ricotta gnocchi by hand? Try this recipe, which uses mushrooms and marjoram.
Read Food & Wine magazine’s recent profile of Jenn Louis, whom it also names as one of 2012’s Best New Chefs.