There's nothing better than the pillowy texture of homemade gnocchi. Oh, wait, unless the gnocchi is browned on one side to form a crispy-soft contrast. Here's how to master this technique, inspired by chef Benjamin Sukle of Oberlin (#7 of our Hot 10 Best New Restaurants 2016).
The star quality of this dish lies in "the contrast in texture—it's crisped on one side, but still super super light," explains senior food editor Andy Baraghani. Browning the sides is actually fairly simple: Simmer the gnocchi in lightly salted water like you usually would, until they float to the top of the pot. Just before they're done boiling, melt butter (like, a good amount of butter) in a medium-high skillet. Unless you want a big gluey mess, Andy insists on a nonstick pan—don't even try it without one.
Once the gnocchi are done cooking, add them to the skillet and toss with the butter to coat. Allow the crust to form undisturbed for about five minutes. If needed, add a splash of cooking water to finish.
And just like that, your pasta-eating life has changed forever.