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Don't spend too much time worrying about making these gnocchi picture-perfect. They are, by their soft, tender, and pillowy nature, very rustic.

Right after a quick dip in boiling water, one might even call them ugly. But worry not: once you sauté them in butter, herbs, and pistachios, they will look every bit as delicious as they smell. You can also use them as you would store-bought gnocchi, like in our one-pan creamy chicken & gnocchi recipe.

The key to shaping gnocchi dough without making it too dense and tight is to use plenty of flour on your surface, and to apply gentle force. Cutting your dough into strips will lessen the need for rolling it out too much, and the smaller you cut your pieces, the quicker they’ll cook and the cuter they'll look after cooking. Take note that while they are a ½" pillow before the boil, they will expand to three times their original size after.

Whatever you don't want to cook right away, place on a parchment-lined sheet tray and freeze for longer storage. You can boil them whenever you want, right from frozen.

After you make 'em, drop us a comment down below and let us know how it went!

carrots, peeled and chopped into ½” pieces

all-purpose flour, plus more for surface

fresh sage or rosemary leaves

Freshly shaved Pecorino or Parmesan, for serving