Tried my hand at potato gnocchi for the first time tonight. Fixed them up with a sauce of brown butter, sundried tomatoes, spinach, and parm.
I used just enough flour for the dough to come together, but had to cut in more at two points during the dough-making process and as a result they ended up sliiightly gummy. Still, Im very pleased with the result.
ps gumminess also could have been because i, due to equipment limitations, had to pulverize the potatoes through a pasta strainer instead of ricing them.
