I made my first batch of gnocchi this weekend and after quite a bit of work, I got gnocchi that didn't taste great. The consistency was ok; they did not disintegrate when I boiled them for a couple of minutes. BUT it felt like I was eating potatoes, nothing less, nothing more...
So I know... gnocchi are essentially potatoes. But still all the gnocchi I have tasted over the years, "regular" and gluten-free, all had a taste quite distinct from potatoes. I am wondering what I am missing.
I used red potatoes, which I had steamed in a pressure cooker, and mixed them with potato starch and rice flour. (Some of our family members are gluten free.) I let them dry for 30 mn to an hour before throwing them in boiling water in small batches and taking them out as soon as they floated, which was quick (1-2 minutes).
Any thoughts on improving on the taste of the gnocchi itself (as opposed to "cheating" by overloading them with butter, cheese and tomato sauce)?