Wonderful post, PJ- especially the rolling technique movie! It's great to be reminded that there's lots more to do with flour than baking bread! :^) Also that other herbs can be made into luscious pesto! - For GF gnocchi I'd avoid the gums- they attract so much moisture & are so gummy the texture will be too heavy. We've had the best result with a starchy GF flour mix & the recipes from _The Gluten Free Italian Cookbook_ by Mary Capone. It includes both potato & spinach-ricotta versions along with other traditional Italian favorites like pastas, tiramisù, biscotti and more.

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