Gnocchi? Gno problem!

We had potatoes from Aldi which were not looking that awesome yesterday, so when I had extra time before work, I peeled all of the potatoes leaf in the bag.  I covered them with water and put them in the fridge.
When I got home from work I cut them up and boiled them and mashed them.  Then I added flour and kneaded the very hot result into a dough.  It made more than I thought it would, so I'm not really sure if I got the potato to flour ratio quite right, but it all seems to have worked out. 

After rolling the dough into finger sized rolls, one cuts them and then presses the pieces with a fork.  Flour is key during this whole process.

I wouldn't tell Matt what I was making, here he is eagerly awaiting dinner.  He doesn't look that eager, but the devil eyes are hiding it.

The next step is boiling water to cook the gnocchi in.  This part is really technically tricky- put the pot on the burner and the water in the pot.  With salt.

It'll look about like this when you have it right.

Then the gnocchi goes in the boiling water about twenty at a time.  When it floats, it's ready.

My next plan was to brown the boiled gnocchi in some sage butter.  I underestimated the amount of gnocchi I wound up with.  Next time I will not put it all in the second pot at the same time.  Although, it was all kind of sticking together so I'm not sure I could have only put part of it anyway.  Maybe the key to make more gnocchi before you start to boil them to make the whole process smoother?  I dunno. 

 Here is Matt, eagerly serving himself.  He was excited when I finally told him what I made for dinner.  Gnocchi, sage butter and peas!

Matt says the texture was good, but they seemed a little squishy in the pan.  Again, I think this might be something avoided by less gnocchi in the pan for browning.  I hear an overcrowded pan is the enemy of browning.