Very interesting... I'll have to try and look up their history, Thanks!
But I guess I owe a small explanation. When the gnocchi doubled in size it was when I threw them into the slow cooker that had a thick sauce on the lamb. Obviously from the doubling in size they were in there longer than they should have been. Maybe a half hour? But.... they were DELISH! They were very fluffy inside like perfect little dumplings. Certainly not gummy.
On the other hand, when I tried frying them without
, (I don't know what you would call it...) parboiling them? they were rubbery, not gummy. Hence my description of wine gums.
So lesson learned?? Always parboil or traditional boil first, and the exception to the rule ... when adding to a soup/stew.
And thanks medtran, although I have to try everything at least once, I know when to quit. I have Italian friends who swear it is so easy to make but I will just stick with the store bought.
I have friends who cannot for the life of them make polenta BUT I CAN!