(Oh, dang, forgot to add this) If you use potatoes other than baking (russet) potatoes, you'll probably need more starch to hold them together, like PJ said. If you get into sweet potatoes and other non-white potatoes, you'll probably need significantly more flour as they have very little starch compared to russets. In descending order of starch, your potato list is russets, yukon golds, blue/purple peruvian potatoes, white rose, red bliss, sweet potatoes. I think. The further down this list you go, the more flour you'll need. If you do test gnocchi and think they're getting tough and not tender, try some cornstarch instead of some of your extra flour. Suddenly I'm intrigued by the idea of purple gnocchi in a green pesto, maybe with a tomato and fried egg? That'd be one colorful plate! Thanks so much for all this valuable information! Much appreciated... PJH

• Reply