Gnocchi (("nyo key"), ) is one of our favourite meals. I love this video. I use it in conjunction with the methods shown by Michael Chiarello just up the road in the Napa Valley. He uses egg yolks and some parmesano cheese in his gnocchi and baked russet potatoes. I like this method very much. His mother is S. Itlian, in fact maybe Sicilian. Perhps the variances are due to each being from different areas of Italy. Mario Batali also has a bit of a different slant using more flour. It is Sorrentino style. The potatoes are boiled and it is almost the same as the chef on the video. Some use ricotta and fino semolina with the potatoes, also spinacchi gnocchi are great. Love gnocchi with a gorgonzola sauce, chicken and some sweet Itlian sausage-awesome meal with a green salad. It is a great treat when allowing more carbs in a diet. You cn also use whole wheat flour or better yet farro flour when making gnocchi for a healthier result, but it's the sauce that is loaded with fats. Shanti/Mary-Anne