I have had gnocchi many times before. Always thougt okay what is the big deal? and then last night I had the real deal: a light and heavenly gnocchi! What is the secret to this mysterious item? I had alwasys thought of this as a pasta version of a dense meatball. For the first time last night I had a light and delicate gnocchi. Does anyone have any hints? I am inspired to ry to make this.