Chef Vincenzo making gnocchi

Today we had a lesson from Chef Vincenzo in the art of gnocchi making.

He started from scratch with 00 flour, potato and a egg and showed us how to mix, roll out, cut and cook.
This photo shows him transferring the cooked gnocchi from the steaming pan of salted water (it MUST be rock salt!) to the freshly prepared tomato sauce.
For the first time ever, we could appreciate the lightness of the gnocchi, not the usual heavy dumpling feel we have experienced.

Then it was our turn and the Extra shows my effort, floured and springy to the squeeze. Ours, however, were not cooked and thus endeth the lesson.