My one time making potato gnocchi wasn't a complete disaster, nor was it a rousing success. Honestly, they just tasted like firmer mashed potatoes and didn't look quite right. I blame my lack of ricer and Italian grandmother.
Marcia, of Happy in the Kitchen, puts me to shame with her sautéed potato gnocchi. Sautéed in butter (of course) and sprinkled with Parmesan cheese, they are beautifully crisp and everything my gnocchi were not. "Little pillows with a tiny little crunch—pure heaven!"
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