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

I have loved absolutely loved gnocchi since I was a kid. I have two of Lidia's books and have made this recipe as written several times all with excellent results. I am trying to incorporate more wheat flour versus white flour in my cooking so recently I used 1 cup wheat flour and 1/2 cup white flour too see what would happen and they came out fantastic. Light and pillowy and oh so yummy. Next time I will try all wheat flour. If you like wheat pasta like I do then try wheat gnocchi too. My husband gave them rave reviews as well and he is not as big a fan of gnocchi as I am. Lidia rocks!

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

Easy, easy, easy! These turned out perfectly. The texture was light and fluffy--so much better than store-bought.

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

Got adventurous this morning and used 25 potatoes to make a huge batch of gnocchi. (it was my first time making them! Even though it took me all day it was worth it!! I had not eaten gnocchi unitl a year ago in Italy and this recipe brougth me right back there!!! Light and delicious. The only thing I left out was rolling the dough on the fork. I was making soooo many I left the little pillows of dough as they were after cutting the ropes of dough, w/o making the ball. It didn't change anything about the results. Cooked some and froze many. Topped with Lidia's homemade basil pesto!! Added fresh spinach and parsley to her recipe. She is an amazing cook! Thanks Lidia! My family enjoyed every bite!

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 never have to order gnocchi from a restaurant again! The gnocchi came out light, airy, delicious. This recipe was simple to follow, although I did make a couple of changes. Instead of boiling the potatoes, I baked them on a bed of salt at 425 degrees for about 45 minutes (to keep the heat more evenly distributed around each potato. Instead of a ricer, I used a regular grater and pushed the peeled potatoes through, and then just used my fingers to try and break up the chunks. I followed the proportions of the ingredients without the nutmeg because I didn't have any. I thought that 3 large potatoes to 1.5 cups of flour was perfect. I will definitely be making these again!

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

If you've been afraid to try to make gnocchi -- fear no more. This is an easy recipe, and yields good results. Ricing the potatoes does make it much easier to get a smooth dough, and smooth dough is easier to form into gnocchi. If you are a fan of nutmeg, add a bit more than a pinch, especially if you intend to serve these with a brown butter sage sauce.

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

Wonderful recipe - my entire family loved it! The gnocchi was soft & perfect!

And fun to make... my kids helped at the end making the little gnocchi balls.

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

It cannot get any easier than this! Although it is time consuming, I find it flies by when you have great company and great conversation present. I used a fork and a garlic press because I do not have a gnocchi board or potato ricer. Ending result; Yum!

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 actually took the course on how to make gnocchi with Cody Hogan who works in Lidia's restaurant in Kansas City and it was this exact recipe, it was easy, authentic and excellent. Particularly good with a bolognese sauce. We also made the plum gnocchi and it too was superb, highly recommend it.