Gnocchi alla Romana

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mush, mush, and more mush. i thought i'd try it despite the reviews. is it possible they completely missed on the amount of flour to add? yuck.

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I love this recipe, both made the was Giada does, and also when breaded and fried. The result is a cripsy outside and a creamy, almost silky inside.

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Very very very salty... the finished product was "mushy" and I even left them to chill for about 2 hours... they tasted good, but salty. I served them with marinara and roman parsley.

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I made this for my one year old and she loved it (very soft for her. It was easy to make, but I had problems with the cookie cutter part. Even though I left it in the frige for more than 1 hour, it was not firm enough to cut out into shapes. Instead, I transferred it into a heart shaped baking dish and browned it as one shape. It came out great.

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This was the best!

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Being Italian the recipe was easy to follow and the taste was magnificent:]
Thank you Giada for the simple but great tasting dish. My company enjoyed this tremendously.
Lori

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I followed the recipe but it turned out too soft and wetty in the end. I guess I had to cook it longer. One teaspoon of salt was too much and it was salty.

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This was the first time I had ever made gnocchi, and to try it on my husband, was a joy. He goes along with whatever I try, I think out of all the recipies I've ever tried he made an unhappy face once, and didn't ask for seconds once. But this he loved. He ate every bit and asks for it quite often. Keep up the good work. I always thought I was a good cook, but I've learned soooo much from this network that I can see the difference between fresh herbs and dried - there is certainly an enormous difference. My mother thinks I should get a job in a restaurant, but the happy person is my husband. He just sits and smiles. He watches the shows with me 0, and he's the one who will say "why don't you make this", try that recipe. I now have a recipe file as big and deversified as a chef! I am disabled and can't really go out by myself, so I get make up my cooking list and my husband is out there buying what I need.. It's great, I thank you all so much. Janet Matlock - Atlantic City New Jersey.

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The crispy, cheesy tops of the polenta after broiling were delicious, but the bottoms were too mushy and tasteless. But the next day I took the cold leftovers, breaded and fried them, and they were a lot better and had that crispy crust all over instead of just on top.

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Finally! A starch side dish for Italian meats besides pasta! The cheesy crust on the top adds such a nice texture to the creamy gnocchi. Don't overlap the circles too much- I did and found out that the areas that got crispy are the best. Definitely try this!