Potato Gnocchi

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

These are the only gnocchi I've ever made and liked, fabulous! The recipe can be shortened a bit too, I think. I didn't do the 0.5 hour drying time, I just stuck them in a warm oven while waiting for the water to boil and they were still a perfect consistency.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

The best I've ever had, bar none!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Coming from a Italian family I hate to admit this but these were better than my Mom's...

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

5 Stars ++++!!! THESE ARE SO SCRUMMY I CAN'T BELIEVE *I* MADE THEM! My very 1st attempt at making Gnocchi. They are so luscious. I was worried that I'd overworked the dough but apparently I didn't at all. I wish I could post a picture! I tossed them simply with sautéed sugar plum tomatoes, fresh spinach, garlic, and fresh basil. Then plated and garnished with freshly grated Parm and toasted pine nuts. What an incredibly satisfying meal! This recipe is DEFINITELY going to be a staple FOREVER. I have plenty left over and can't wait to try any number of other ways to 'dress' them. Has anyone tried anything with apples? I feel like something savory with apples would be fantastic with these. I also love squash so I'm thinking of tossing them with some cooked delicata or butternut squash (need to figure out what herbs to use with those too. I'm even eager to serve these to guests the next time I have a dinner party. Thanks for a *really* fantastic recipe and perfect instructions!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Coming from an Italian family this was not my first rodeo making gnocchi ! This being said, I will never make my own receipe again. This receipe is absolutely fantastic. Followed the receipe and then immediately froze on cookie sheets. Then put in zip lock bags. Made 16 batches for the holidays after I tested cooking some. What a great receipe!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

OMG!!!!! All I can say is AMAZING. These were a huge hit. The recipe was so easy and quick. This is, for sure a keeper. OUTSTANDING

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I thought this was a great gnocchi recipe! The only other gnocchi I have made was a sweet potato recipe so I was a little worried that there wasn't enough potato but one definitely did the trick. I ended up making two batches because I wasn't sure that one was enough to feed 4 people. I now know that one batch does feed 4. We had leftovers for a couple meals and it was still as delicious as the first night when reheated. I made a simple tomato sauce with basil, cheese, and onion and baked the gnocchi in a cast iron pan with the sauce and more cheese on top. It was a crowd pleaser!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

My first attempt at making gnocchi and I can't believe I pulled it off! I cut the recipe in half since I didn't really know what I was doing and I have plenty left to freeze and eat later. I did the indentation thing with half the batch and fyi - there is a reason for every detail in Italian cooking. I don't know if it cooked up faster but it did hold the sauce very well! I weighed the parmesan cheese before micro-planing it and it mixes in the dough so nicely!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Somebody once taught me a very complicated gnocchi recipe that involved a bunch of ingredients most people don't just have lying around (semolina flour, for example and kneading the dough for what felt like 5 billion years. The results were ok, but it was not worth all the effort. This recipe was delicious -- so much better than any other recipe or store-bought type I've tried -- and pretty simple. It reminds me of the first gnocchi I ever ate at a restaurant. Worth every star!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

First time making homemade gnocchi - couldn't believe how easy and delicious it was. After I cut the gnocchi I put them on a parchment lined sheet pan and popped them in the freezer for 45 min. I then boiled them a few minutes, then browned them in a skillet. I made a sauce using shallot, garlic, spinach, tomatoes, cannelini beans, pine nuts and parm cheese then added back in the toasted gnocchi - delicious!