I wanted to use-up the small potatoes that have been sitting in the fridge.Pressing down with a fork is to flatten the gnocchi and to make grooved patterns so that they cook faster and mix with the sauce easier. You can omit this step if you'd like.Please add a little flour if the dough seems to be too soft to knead. Recipe by mildsevene

I referred to a recipe in a German cookery book and changed the amount of ingredients to suit my taste.Gnocchi can be served with just olive oil and parmesan cheese. I like it with melted butter with sage, and it also goes well with cheese sauce, tomato sauce or cream sauce. After you get used to making gnocchi, you can adjust the texture to your liking. Add less flour if you prefer soft gnocchi. If you like them harder, add more flour. For 2 servings. Recipe by Lila

I didn't want them to turn out like dumplings, so I didn't use much flour. They are soft and a little difficult to work with, but the low flour content is what makes them so tasty.They don't contain much flour, so they will dissolve if you over-boil them. Remove them from the water as soon as they have boiled. User ryusachi says it is fine to freeze them, and user witch cake mix says they will keep in the fridge in oil for three days. Recipe by Setsubunhijiki

I didn't have any bread or rice one morning so decided to whip up some gnocchi instead.Of course you can always boil the potatoes and cook them through properly but this time I just cooked them quickly in the microwave.Eat these gnocchi however you like They even taste great on their own. Recipe by yum+po

Every 29th of the month many Argentines eat gnocchi. A few place money under the plate to bring fortune. I like all types of gnocchi: made with potato, or pumpin, or spinach, or semolina, or ricotta. Here’s my recipe of potato gnocchi.

I'm a carb and potato kind-of-girl. Might as well slap the two together!

This is an easy Italian dish I quickly made when I didn't have much in the house.Depending on the moisture of the potatoes, this might get sticky, so add some flour or water as needed while mixing to achieve dough the consistency of your earlobe. Recipe by pogue

The fried gnocchi I had at a restaurant were so good... I decided to make them myself.-Adjust the amount of sugar and salt to taste.-If the dough sticks to your hands when shaping the gnocchi in Step 4, sprinkle some flour. Recipe by Daffi

I made these for the gnocchi recipes I wanted to try instead of using store bought. Recipe source: http://www.jennycancook.com/recipes/potato-gnocchi/

I couldn't forget the gnocchi dish I had at a restaurant. That's why I made this.Make sure to drain any excess oil from the tuna. For 4 servings. Recipe by MoePi-

I've been wanting to make gnocchi at home, and I finally settled on this after many tries.You can use kabocha squash instead of potatoes and still get an amazing result.The meat sauce will have a tartness to it if you add the minimum amount of sugar (3 tablespoons). This might suit grown-up tastes better.Take care not to overcook the gnocchi in Step 8 since there's a risk of having them melt away.To save time, start making the meat sauce when you're waiting for the potatoes to cool down in Step 4. This way the sauce will finish around the same time with the gnocchi in Step 8. For 3-4 servings. Recipe by Mayupin