Think of toothy fresh linguine as a nice chewy Parisian baguette bread and airy potato gnocchi as a tender southern biscuits. When you are making linguine or a baguette you are trying to develop gluten, which gives them their structure. With gnocchi and biscuits, though, you don’t want lots of gluten to develop. To avoid it, be careful not to knead the batter more than absolutely necessary. If you like, make this simple Bolognese sauce for the gnocchi: https://food52.com/recipes/29580-simple-bolognese-sauce. They're also great with a brown butter and sage sauce.

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