These gnocchi was made (this evening) with potatoes and chestnut flours.
More soft, more digestible, perhaps less beautiful than the others.

Recipe of this:
FOR GNOCCHI:
200 gr. of potatoes
150 gr. chestnut flour
50 gr. normal flour
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Boil potatoes till they are soft. Then, when they are stil hot, discard the
skin.
Put them in the potato musher and assemble them over the pastry board.
http://tinypic.com/9jlvf8.jpg

Make an hole and put inside 2 whole eggs. Beat the eggs with a fork; then
add chestnut flour and begin to knead with your hands.
If necessary (if the mixture is too soft, add some white flour).
When is ready, make long snakes that you will cut like the photo of the
precedent
post. Put every "gnocco" on a tray (over which you have put a floured
napkin).
Meanwhile you have put on the fire a big pot full of salted water. Put
inside also a spoon of oil.
When the water boil put your gnocchi (few at a time) inside.
Gnocchi are ready when they come to the surface. Take them out with a
strainer and put in the frying pan with the sauce.
(you can season this gnocchi only with some liquefied butter and sage).

RACLETTE SAUCE
http://tinypic.com/9jlwzt.jpg
3 glass of milk
150 gr of Raclette cheese;
butter,
salt
black pepper
sage.
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In a frying pan put the butter; liquefy it and then add the milk, pepper,
salt and minced sage.
At this point put the minced cheese and mix till you see a cream.
If it is too liquid, put inside some teaspoons of potato starch.
Put your gnocchi in the frying pan with the hot cream and serve at instant.
http://tinypic.com/9jlx6p.jpg

I hope you will enjoy this recipe.
Cheers
Pandora