Another ingredient in the fine potato gnocchi is an egg. Or, to be specific, an egg yolk. Or an egg white. Or both. It really all depends on who you ask. Some people say that no egg is cool. Still others think you should use only the yolk.
I fall into the "use the whole egg" category. Mostly because I'm pathetic at seperating eggs. As you can see, I cleverly set aside a little bowl to catch the egg white. During the seperation process, the yolk escaped it's containment field and joined the whites in the bowl.
In the end, all this did for me was make an extra bowl to wash.
