Farideh makes petite, pillowy, potato gnocchi in the Munchies Test Kitchen. This simple recipe starts with Yukon gold potatoes (or any potato with lots of starch), boiling them whole with the skins on in salted water. After a quick trip to the Munchies garden, Farideh preps kale leaves and passes the peeled potatoes through a ricer. She then adds flour, salt, and an egg into the riced potatoes and kneads it into a dough. She divides the dough into four equal pieces, gently rolls each piece into a rope, and then cuts the rope into small pieces. Next, Farideh prepares the sauce, starting with breaking up uncased sausage into a skillet and adds chopped kale stems, garlic, shallot, butter, and chili flakes. She then adds cream, lowers the heat, and allows the sauce to reduce. Next, Farideh adds the gnocchi into seasoned boiling water and cooks it for about two minutes. She finishes the dish by adding the kale leaves and the gnocchi into the skillet and tosses it into the sauce. The final product is light and fluffy gnocchi that are surprisingly easy to make.