PJ- I have always been daunted by what appeared to be a complex and time-consuming undertaking to make gnocchi but no more!!! My new mantra is if PJ (or Mary Jane or any of the wonderful people in the KAF test kitchen) says it can be done, I can do it!! Your step by step photos on numerous subjects have helped me with my baking more than you know. I will definitely try these (just went on line an got a gnocchi board) but I have a substitution question for you. Can you use white whole wheat flour for part or all of the AP flour? (In my house, we are trying to incorporate whole grains creatively whereever we can). Thanks for all you do (and have done) to elevate the level of my skill in the kitchen (my husband ESPECIALLY thanks you!!) What a great experiment! As with other recipes where you are trying to replace some all purpose flour with white whole wheat, start small - 25%of the all purpose flour with white whole wheat. After this is completed, decide if the finished product meets your taste/texture expections. If so, you can increase the amount of white whole wheat in future batches until you reach your desired product. We'd love to hear about your action research! Irene @ KAF

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