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Gnocchi cooking question

Maryld | Mar 31, 201506:44 AM

Every time I cook gnocchi, according to directions, I wind up with gnocchi with a gooey film clinging to them. It's almost like they're dissolving. I usually just strain them, and add them to the sauce, but I would like them drier. What am I doing wrong? Any advice would be appreciated!

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