I need serious help with gnocchi! I've tried making it several times and have only met with failure. I'm using a basic potato gnocchi recipe,with egg. Most recipes I've read say to only use as much flour as is needed to form a decent dough. So I use as little as possible. After I boil them, they tend to fell apart, either right away if I'm setting them aside or as I'm cooking a sauce with them in it. A friend suggested immersing them in an ice bath immediately after boiling them, and that helped them hold together. But when I cook them in brown butter and sage, they again disintigrated. AAAARRRRRGGGGHH!!!!
My first thought is: maybe I need to use MORE flour? And knead that dough more to help develop gluten? Would that help? Maybe they wouldn't be so so light and fluffy but actually hold together?
Any ideas?