not exactly gnocchi; close enough.

sometimes i feel like gnocchi, but then i realise how much time and effort is required to make the dough.

(refridgeration is required, at some stage, otherwise one puts glop into boiling salted water instead of pasta.)

then i think harder:
all i really want is that potato taste.
so, why not?

for lunch today:
parboiled, braised potatoes in pasta sauce.