Gnocchi is one of those foods that can be great or horrible. When its good, its light, soft and almost creamy, and when its bad its like tasteless lead sinkers. The strange thing about it is that it contains only 3-5 ingredients (potatoes, flour, salt, and maybe egg and/or some nutmeg). It looks so easy to make, yet I can't seem to get it right. Almost everything I've read says you want to use as little flour as possible, and to do so, you've got to allow as little water as possible into the potato. You also have to use floury potatos such as russets. While I've tried baking and boiling the potatoes, using a masher and a ricer, with egg and without egg, I can't seem to get it right. Does anyone have a tried and true recipe or know what I'm doing wrong?