gnocchi is like my kryptonite dish. no matter how many times i make it or what different recipe i use it always comes out too glutenous. guess you need soft hands and a gentle touch for it, neither of which i have too close to baking with the exact measurements for my liking, although a sure do love to eat it!
Too juch work anyway, FF. In this day and age most specialty stores offer a decent gnocchi either flash frozen of kryovacked. But it's easy for me to say because I can just run over to a local Italian deli here in the Bronx and buy them as I need them. When made properly gnocchi are as light as a feather. But with even a slight deviation they can go down like lead.
"I got news for you. If it wasn't for the toilet, there would be no books." --- George Costanza.
too close to baking with the exact measurements for my liking, although a sure do love to eat it! 
