Hello all. My first time making gnocchi and I followed the recipe in this week's nytimes for gnocchi with spring vegetables to the letter. I ended up with....mashed potatoes. Sort of. .the interesting thing about this recipe is he used 3 russet potatoes and about 4 tbsps flour. No egg to bind. Then he froze the gnocchi. When time to cook, remove directly from freezer and sauté in pan before adding veg. As soon as I added the gnocchi to the pan, they disintegrated and turned into a mashed potato glop. (lucky it was close friends over for dinner). What went wrong? Anyone else attempt this recipe and have similar experiences? Anyone got a tried and true gnocchi recipe that is as light as air for when I summon my nerves to retry? Thanks all.