Gourmet Mag Gnocchi Souffle
I made this recipe for Easter, and would like to hear from anyone else who did. After chilling the batter, I wasn't able to cut out individual rounds with the oiled cookie cutter because the batter was too oozy. I wound up putting the whole recipe in a baking pan and swirling round shapes on top which I then emphasized with butter and cheese so that it gave the "appearance" of individual gnocchi, but had to be served in slices. The flavor was excellent. Any comments?