Made my first batch of gnocchi tonight, following the simple instructions posted by Serge a day or two ago.
The gnocchi turned out surprisingly well, considering this was my first attempt at any kind of pasta. It could have been fluffier, but it was better than anything I've bought in the freezer isle at Trader Joe's. IMHO, it was better than medium restaurant gnocchi and has potential to be as good as great restaurant gnocchi--with practice and TLC. An easy way to impress guests:fluffy, moist, bite-size pasta that takes minutes to make.
Some tips from my short adventure:
-cook the potato until tender, but don't let it split. The more moisture that's in the potato itself, the more flour you're going to make, and the harder the finished product will be. I made this mistake and was very careful not to add too much flour. It was okay, but could have been better
-don't use the whole amount of flour if you don't have to
-if you're not sure whether to use 2 or 3 potatoes, err on the side of using more potato rather than less.
-cut into little pieces rather than big pieces. I started out with thumb-sized and experimented down to pinky sized. I liked the little ones best!
Thanks Serge! What a great recipe for those days when you've got nothing in your pantry!