Step 4: Blanch the gnocchi
- cut gnocchi
Bring a pot of salted water to .
- Meanwhile, set up an ice bowl for the gnocchi after they are cooked.
Drop the gnocchi into the boiling water and cook until they begin to float. You can test the doneness by squeezing gently between your fingers:
- They should feel tender and slightly bounce back, not flatten.
Using a spider move the gnocchi immediately into the ice bath for 30 seconds to and stop the cooking process. Remove the gnocchi and set on a towel to dry.
- Note: The drying step can be skipped depending on what kind of sauce and how you are preparing the gnocchi. I want them dry so I can crisp them up a bit before saucing.