Mascarpone and Lemon Gnocchi

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It was awesome! I broke apart the batter into 3, rolled them out in to 1' logs, cut them into 1' pillows, and let them rest in the refrigerator for about an hour. Instead of boiling them I fried them in butter and olive oil. Added a little lemon juice, minced garlic, then the cheese and basil. Highly recommend!

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We loved them. I added tomatoes as I thought they would taste good & they did. Num! I made salmon with them with only a little salt & pepper & the flavors together were fablous. My husband reheated it the next day for lunch & said they tasted as good the next day.

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Made these with ricotta instead of mascarpone and they were like perfect little clouds. Delicious. I finished them in butter and bread crumbs. Will definitely be making these again and again. They freeze beautifully.

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This gnocchi recipe rates 5 stars for me given that I grew up on these little pasta dumplings that my mama used to make. I did though make some tweaks to the recipe. I added 1 cup of flour instead of the 3/4 cup and I added lemon peel from 1.5 lemons and not 2 lemons the recipe calls for. I cut the salt to 1/4 tsp. Roll 2 tsp of the dough in a floured pie pan but roll them off a fork to give the gnocchi their traditional texture. I refridgerated them until ready to use. Bring your pot of water to a light boil or you will kill these delicate dumplings. Scoop them out of the pot as soon as they float to the surface. The 5-6 minutes that the recipe calls for is a gnocchi death sentence. I warmed some olive oil with a crushed garlic clove in a separate pan and then added some home-made pesto (1/4 cup or so. Mix gently. Add chopped basil leaves and a pinch of nutmeg. Gently toss in the gnocchi. Serve with freshly grated parmesan. And don't forget the vino!

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I made these tonight and added the extra 1/4 cup of flour. They were delicious but definitely a little mushy. I cooked them 5-6 minutes and wonder if it would be better to add more flour or cook them 2-3 mins. I will definitely try again as the flavor is wonderful. I served them with a fresh tomato and basil sauce made with wonderful tomatoes from the garden today.

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My husband and I made these today and they turned to complete mush! We did taste it though and it tasted like it would have been delicious had they been the right consistency. We will try making them again but will use 1 cup flour instead of 3/4 cup. Hope this will help.

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This recipe is interesting and worth a try. Neat spin on gnocchi.

For those with issues,
1 use a whole cup of flour, not counting a liberal dredging after the initial shaping
2 throw those suckers in the fridge, uncovered for an hour or so prior to cooking
3 use a soft boil as opposed to a rolling boil, this will make judging doneness easier and not beat them up too Much in the water, give them a gentle stir to prevent clumping
4 2-4 minutes for al dente is fine, keep an eye out for any that appear to be breaking up and get em out of there!

Served mine with tomato sauce thickened with bread crumb for dipping and nice skirtsteak cut into strips, it was banging! My fam was impressed. Give yourself an extra 20 minutes for forming the gnocchi btw.

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I have never written a review before but I was so angry about this one that I felt it was necessary! While it did not take a long time to make the dough, creating each gnocchi was very time consuming. I read all the reviews, tried freezing them first, boiling the water ahead of time, and they still became boiled mush. I have no idea what went wrong but they were completely inedible. I had to throw the entire dish in the garbage which is pretty sad because my husband will eat just about anything.

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My 10 year old son likes watching Food Network in the mornings when he wakes up. He caught this episode and wrote down all the instructions and ingredients. When I got up he asked me to take him to the store. I usually just watch him and lend a hand when needed and he made these by himself. SO Delicious! He has now made them several times and each time they come out perfect!

To those that are having a problem with soggy Gnocchi, don't make them too big and pull them as soon as they raise to the top. Will come out perfect the next time.

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These were so delicious and very easy to make. I did read all the reviews and opted to cut down on the amount of lemon, using one lemon instead of two. They were fabulous!!