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How to make gnocchi
How I did it: I used the Moosewood Cookbook recipe for ricotta gnocci. I was worried that they were too light/overcooked, but they turned out delicious. I did follow the full recipe which included sprinkling them with parm and broiling them after they were cooked, which was worth the extra trouble. We ate them with fresh parsley from the garden and butter and not much else. Delicious!
Lessons & tips: I've tried pumpkin gnocci and they were inedible. Not all gnocci recipes are created equal. Ricotta gnocci are lighter and less inclined to be rubbery.
Resources: Moosewood Cookbook recipe. In general, use the first edition of the book if you can find it, because the recipes in later editions are edited to be more vegan but are not done well, so they don't taste as good.