Okay, I've never eaten a gnocchi before in my life, but from what I understand, the potatoes should be really finely mashed (by using a ricer or whatnot), and I have a suggestion to anyone wishing to get finely mashed spuds: Use a mixer! I'm using a stand mixer but I've used hand mixers in the past to make whipped potatoes (I never had mashed potatoes growing up, they were always whipped with a mixer). I cooked 6 medium-large unpeeled potatoes in the microwave in batches of 3 for 7 minutes per batch (turning halfway through), and then I let them cool slightly and peeled them (accomplished more easily with some napkins and towels, the skins just sloughed off). Put them in my mixer bowl, added 3 TBS butter, some salt, pepper, garlic powder, and nutmeg. Let them fully cool, then I added 2 eggs and mixed them in slightly with the beaters. By hand, I mixed and kneaded in the flour. I only used 3/4 cup, and it seemed good, so I cooked a dozen little gnocchi up. They were way too squishy, so I kneaded about another ½ cup or so of flour into the remaining dough. I snaked them out, cut them, and put them on a wax paper-lined baking sheet. I then put the sheet in the freezer. Once frozen, into a freezer bag! I cooked some frozen ones up to make sure they're great, and they were pretty good with a mushroom pasta sauce! Thanks for a fun recipe!
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Okay, I've never eaten a gnocchi before in my life, but from what I understand, the potatoes...