Gnocchi!

I have already made these twice in three days! Containing so few ingredients (2 pounds russet potatoes, 1/3 to 1/2 cup flour, 1 egg and Parmesan cheese as desired - even the last two are optional), these little potato balls are very satisfying as comfort food. They are, however, tricky to make right and definitely require lots of practice to be able to make them like a true Italian. 

Heads up: Do not freeze!!! They can be kept in the fridge up to a week or so but freezing them was the worst idea ever. The texture changed and the gnocchi fell apart when boiled in water and tasted like gooey gunk afterwards. Trust me on this one. Eating nasty mushy gnocchi that you'd spent hours making will make you feel minuscule. Moreover, it will destroy a part of any confidence that you may normally have in the kitchen.

It seems that the most important thing is achieving the right potatoes-flour ratio which depends entirely on the absorbency of the potatoes you buy. 

Serving them with a cream sauce (shown below) or a simple tomato sauce does the trick.