Cumin-Spiked Orange-Red Onion Relish
Why This Recipe Works
Our favorite technique for precooking the potatoes for our potato gnocchi recipe turned out to be baking. Once the potatoes were baked and peeled, they had to be mashed. It quickly became clear that lumps had to be avoided at all costs because they caused the gnocchi to come apart when they were cooked. We found that a ricer was the best tool for mashing. Another enemy of a light gnocchi recipe is kneading, so we worked the dough by hand just until it came together.