There's something deeply satisfying about making gnocchi from scratch in your own kitchen. I discovered this recipe during a particularly cold winter when I was craving comfort food but wanted something a bit more special than regular pasta. The process is actually quite meditative once you get the hang of it, and the results are so much better than anything you can buy at the store. Gnocchi has its roots in Northern Italy, where potatoes became a staple ingredient in the 18th century. The word itself means "lumps" in Italian, which sounds less appetizing than it actually is. What makes this version work so well is using the right type of potato and not overworking the dough. I've learned that russet potatoes give you the fluffiest texture because of their high starch content. You want to rice them while they're still warm, which prevents lumps and creates that perfect tender bite. The key technique here is knowing when to stop mixing. Your dough should just come together without being kneaded like bread. Too much handling develops the gluten in the flour and turns your pillowy gnocchi into chewy hockey pucks. I usually test cook one or two pieces first to make sure the texture is right before shaping the entire batch. This dish works beautifully as a first course for Shabbat dinner or as a main course with a simple salad. The butter sauce keeps things classic and lets the potato flavor shine through. You can dress it up with fresh herbs from your garden or keep it simple with just good quality butter and a generous sprinkle of kosher salt and black pepper.