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| Green Gnocchi with Blue Cheese: Gnocchi Verde Carduta Del Formaggio Recipe courtesy Mario Batali Show: Molto Mario Episode: Gnocchi Overall User Rating:  |
fabulous, got rave reviews
08/28/2005 at 03:46pm
User: Anonymous User Rating:
I doppled the recipe. They were light and for that they were such surprise to my guests. I have tried many gnocci receipes and every time had the challange about them being on the moist and sticky side. I didn't want to add too much flour, because that makes them havy. I formed the gnocchi a day before and floured (instead of adding more flour to the hole)my hands well. This helped in forming the gnocchi and over night in the fridge they dried a bit and were ready to go into the water, while staying in takt. I think it's important what kind of potato one uses (mine were on the wet side) and making sure the spinach is well dried (which I did). The effort is well worth and no comparison to the store bought ones.
Too much spinach
08/10/2006 at 04:26pm
User: Linda from Wilbraham, MA User Rating:
This is far more spinach than Mario used on the TV show. I wonder if it should have been 2 bunches instead of 2 pounds. In any case, they tasted fine, but next time I will definitely use no more than a pound of spinach - probably just a 10 ounce bag.
Excellent
07/25/2007 at 04:46pm
User: ADAM from Columbia, MD User Rating:
I just made two batches of this for a party of six, not a bite left over and everyone was stuffed. Very excellent!
Where'd I go wrong?
05/28/2005 at 11:46pm
User: TANYA from Raynham, MA User Rating:
I halved the recipe and kept the whole egg (I didn't think it'd make that big a difference). I ended up needing at least twice as much flour just to be able to work with the dough! So maybe it was the egg? Well, for whatever reason (mind this is my FIRST time making gnocchi) they came out very dense and very chewy and they expanded quite a bit in the water (they. All that aside, the flavor was still good and the sauce was deliciously piquant and perfect with the gnocci. I'd recommend others try this recipe in its normal measurements and write a follow-up review to see if they had the same extra flour needs that I did. Also: remember to flour your hands well!!
Not quite...
02/09/2008 at 11:36pm
User: STEPHANIE from Floyds Knobs, IN User Rating:
Well, the meal took my friend and me 2 1/2 hours to make. It seemed that there was too much spinach and then instead of having to add 1 cup of flour we had to add around 3 to get the mixture into a dough texture. Then, the sauce was overwhelming and tasted like a shot of grappa at each bite. So disappointed!