The Best Potato Gnocchi with a Golden Butter Sauce

Chef Scott Conant demonstrates how to make light, fluffy potato gnocchetti. By baking Russet potatoes instead of boiling them and using only egg yolks, he ensures a dry dough that avoids the \"heavy\" texture of traditional gnocchi. The dish is finished in a reduced pomodoro sauce with butter, fresh basil, and Parmesan cheese.