It was a great plan to nestle a pasta course between the antipasto salad and the Christmas roast. But not just any pasta, we wanted to try homemade gnocchi. I made this ricotta version earlier in the year, but on Christmas we tried potato gnocchi from 101 Cookbooks. The writer admits that making this pasta can be difficult, and indeed there were eight hands involved in rolling, cutting, and marking the gnocchi with the tines of the fork. But we had high hopes as the gnocchi flew into the pot of boiling water.