Gnocchi with Prosciutto, Spring Peas, and Chanterelles

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I have made gnocchi several times with mixed reviews. This technique was the answer I've been waiting for. Perfect. Light and delectable.

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I'm a relatively new viewer of Anne's show, and if this recipe is any indication of what's to come, I'm on board! I never made gnocchi before, and haven't eaten much either, so I'm not sure if my technique or outcome was lighter than most, but it was very good. The sauce was so simple to make and absolutely delicious--perfect with the gnocchi. Now I have a lot of gnocchi to eat, so hope to find other recipes that are as tasty as this one.

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Made the gnocchi recipe included for a dinner party and they were wonderful! Everyone said they were the best gnocchi they ever tasted, including one who said they were better than her Italian grandmothers'. Pretty time consuming if you are making them for big group but not difficult. Hardest part was not having a freezer large enough to freeze them in the tray.

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Fantastic! These are the gnocchi no chef would ever teach you to make- light, fluffy and delicately delicious . Anne shared great secrets- bake and rice the potatoes, chill before mixing and cook till fluffy. We devoured these. Anne is my new fave because she tells you the true secrets. Love her!!

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I have made this recipe so many times and always with great results. I can make it after working all day (if willing to wait until 8:30 to eat I usually add one 1 or 2 sweet potatoes to recipe and just need a bit more flour as it is a wetter mixture. Trust me, this is absolutely DELICIOUS. It's best if you can get real prosciutto but the store type or domestic will do if need be. Try it, just read the recipe and follow it and you will think you're eating a restaurant appetizer.

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Hello all lovely Americans who rave about Anne's potato gnocchi!
I live in Australia - we've had some of Anne's shows here, but not the potato gnocchi session. Sadly, we can't view the on-line video here (Scripps embargo! so I can't estimate their size.
Now, have any of you actually weighed the amount of 'large potatoes' specified in the text of the recipe?
As all you gnocchi tragics know, the ratio of potato to flour is critical.
HELP!
Cheers to all, and happy holidays!

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Oh my gosh, these are absolutely amazing. I followed the recipe exactly and they turned out perfect. It also helped that I saw you show that aired the recipe too. : Thank you so much for this wonderful and easy recipe. I'll be serving these at my dinner party this Saturday.

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I'm not much of a cook, but I've been cooking every weekend since coming home from the NYC Food and Wine Festival in October. I decided to make gnocchi because I had seen Anne do it on her show and it looked so good. I followed the recipe, with my husband's eagle eye watching me every step of the way (he's the cook in our family. It came out perfect. When it was done, we stood at the stove, over the pan, eating it like a couple of barbarians. IT was so good! I was amazed I had actually made it myself. My husband said "you're scaring me" becasue I pulled it off by myself.

I can't wait until next weekend to cook another one of Chef Anne's great recipes...maybe chicken under a brick.

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I'm a little confused by this recipe because peas are in season in the spring, yet chanterelles are in season in the fall.

I've never had Gnocchi before so I can't comment on its lightness, but I thought it was tasty, easy to make, and didn't taste dense or heavy to me. Overall I felt like the prosciutto overwhelmed the other more delicate flavors in this dish, which is a shame because chanterelles are sooo good. It is also pretty salty, also on account of the prosciutto. I probably won't make this dish again, mostly because of the overall flat and salty flavor. However since I used frozen peas instead of fresh, that might have affected my results.

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I am an experienced, adventurous home cook who has tried many recipes for homemade gnocchi. I have never achieved the desired results -- too heavy, too doughy, etc. However, Anne's recipe is absolutely foodproof! The lightest, most delectable gnocchi I have ever had -- at home, or in a restaurant! I believe the secret lies in ricing the potatoes and cooking them until "puffed" instead of just taking them out of the water when they rise to the top. Such a difference! My husband is still drooling! Thank you, Anne, for your "secret" recipe!