This is a family favorite, and is divine when cooked, fished out into a bowl to drain, then sauteed in crispy sage brown butter. I make a double or triple batch, starting with about 2/3 of the flour recommended, add nutmeg, ginger, and cinnamon, and fridge the dough for a day or so (it'll be play dough texture on top and wetter inside). Cover tightly in plastic wrap; otherwise, the air exposure turns the dough from bright orange to brown. It makes for pretty marbled gnocchi with the two colors, though. I flour the top of a big blob, then flour the bottom, and roll into snakes on a floured baking mat. Roll to about a finger thickness and use a paring knife to cut small pillows about 1/2 x 1". You really do want small; I've made them way bigger and they just turn into enormous dumplings. Freeze half on parchment paper (not touching much), then dump into a freezer bag when frozen solid. Boil from frozen (it will take a few mins longer, but thawing will result in mushing together).
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This is a family favorite, and is divine when cooked, fished out into a bowl to drain, then...