Gnocchi with Prosciutto, Spring Peas, and Chanterelles

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 used store bought gnocchi but I would make Anne's recipe next time. The saue was great but itwasreally salty I would add salt in the end to taste.. But the recipe is delicious and I will tryit again with the recipe for gnocchio and DEFINETLY add salt at the end of the recipe to taste!!! YUMMY!!

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

Thank you Anne! I have never made gnocchi or pasta at all! I froze half and cannot wait to entertain with it and show off! Wow!

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 family loves these little beauties and I've made hundreds of batches over the years. NONE have turned out as perfect as these. In fact my last attempt ended in the garbage they were so dense. It's got to be Anne's technique of cooling the riced potatoes. It came together easly, rolled perfectly and resulted in "light as a cloud" gnocchi.

I wanted to make these the "afternoon of" so I used Mario B's technique of scooping the cooked gnocchi out of the boiling water into an ice bath. Then I transferred them to a bowl and lightly tossed with olive oil. Later that evening I simply tossed these with the sauce and served.

I did not used as much cheese in mine. Maybe 1/2 cup. Other than that I followed exactly.

Thank you Anne. Your recipes always turn out as expected.

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 tried gnocchi for the first time last night to not so successful results... I don't have a food mill but other gnocchi recipes didn't use them either so I figured mashing with a fork would do the trick. I followed the recipe exactly but when I boiled the gnocchi, it came out like little mashed potato balls... The shape was right and the consistency a little too potatoey but they didnt taste at all like gnocchi! I boiled some penne, however, and used the sauce with that and it was a hit... Any suggestions on where I went wrong?

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 made the gnocchi and it was fantastic! I made it with a roasted red pepper sauce from the website, which was also amazing.

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

Anne B. was never a contestant on NFNS; you may be thinking of Melissa who won last year (Ten Dollar Dinners. Read Anne's bio; she's an accomplished chef in her own right but is also Mario B's sous chef on Iron Chef America. By the way, this recipe for gnocchi is great, time consuming yes, but great.

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 was very skepical of this "Next Food Network Star" thing they were doing especially after the first few who won. Anne has redeemed my opinion. I love watching her and this recipe is incredible. I do have to say, however, that she likes her food a little saltier than I like mine evidently because when I salt the way she says, it's WAY too salty for me so I just pull back on the salt. Her recipes are so approachable and everything I've made of hers (after pulling back on the salt really does taste restaurant quality. She's so entertaining, too. Even her recipes are entertaining to read!

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 made this dish with store bought gnocchi (to save time.. frozen peas and mushrooms I had on hand and substituted bacon for proscuitto and it was delicious anyways!! Chef Anne definately brings everyday dinners to a new level.

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

Gnocchi was one of those dishes I absolutely adore but always ordered out because I just couldn't get it right when I made them at home. That is, until Anne divulged the technique of chilling the riced potatos before making the gnocchi. What a huge difference that step made!! My gnocchi are now perfection - and I will probably never order them out again. They are a perfect, delicious blank canvas, too - the options are limitless. Thanks, Anne - I feel complete now.

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 was always afraid to make gnocchi and then I saw Anne make it and she made it look so easy I had to try it. It was so light, like little pillows of yumminess. The sauce was wonderful as well. I added the juice of 1 lemon at the end to really enhance the spring like flavors and I used baby portabella shrooms and frozen peas and it was still rockin!