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There seem to be a ton of gnocchi -recipees floating around... so I can really only guess which ones you ususally had. But for future batches try the following: If there are gluten-free semolina you can get, use those instead of only flour. One recipe I have calls for an egg-yolk, perhaps that is what your previous gnocchi had. How did you season? Nutmeg ...


Is it cheating to put the cheese inside the gnocchi? I've used grated hard cheeses to help take up some of the moisture from gnocchi before. If you use cheese, plus some herbs or spices (nutmeg is pretty classic, a bit of rosemary might be nice as an alternative, or even lemon zest), it shouldn't taste like a baked potato. I'd also be concerned with your ...

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