I have tried making red gnocchi from Bugialli on Pasta. The gnocchi have a base of chicken stock, olive oil, and tomato paste. This is added to potato and flour. I have made the gnocchi twice, and they have been heavy and leaden. I have made other types of gnocchi, and they are always light, fluffy, so I'm not sure what went wrong with the red gnocchi. Both times I made the gnocchi, I tried not to overwork the dough and ended up using less four than the recipe called for. Has anyone else tried making Bugialli's red gnocchi? If so, how did they turn out? I like the flavor and would like to figure out how to lighten them.