I'm confused...if I compare your recipe with the KA Potato Gnocchi w. Gorgonzola Cream Sauce the flour & hydration levels vs Potato are very different,.... e.g. your flour is ~61% & egg @ 5.3% while the KA flour is @ ~40% & egg @ 10.5%. I'd conclude that your version will be more dense & less tender...what am I missing here?

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