I love gnocchi. At least, I love the gnocchi in my mind. Light, pillowy, flavor-packed, they're the perfect vessel for a good red sauce. The big problem? Potato gnocchi take a long time and are far from foolproof.

What if I told you that there was another gnocchi? A gnocchi that promises to be light, tender, and flavor-packed on your very first try? A gnocchi that you can have from the pantry to the table in under fifteen minutes? Imagine that! With this recipe and technique under your belt, you might never make potato gnocchi again (and you'll certainly be spoiled enough that no restaurant-made gnocchi will ever be good enough for you).

Why this recipe works:

Draining the ricotta on paper towels minimizes excess moisture in the least amount of time.

A precise ratio of ingredients yields gnocchi that are tender and light.

Note: Mass market ricotta cheese not only has a terrible taste and texture, it's also loaded with stabilizers that make it a poor match for this recipe. For good results here, you must seek out a better quality ricotta, such as Calabro.