A couple of weeks ago, I was taught how to make gnocchi by an Italian lady called Cinzia, at the little cafe I work in part-time. So last week on my own, without her supervision, I gave it a shot at home.
The way she did it was with potato puree, egg, and flour. After combining the three components, and rolling everything into a long roll, the gnocchi is cut into bite-size pieces. I did it with too little potato and the gnocchi came out a wee bit starchy. Nonetheless, the sage butter accompaniment was fantastic.