Mascarpone and Lemon Gnocchi
Show: Giada at Home
Episode: From Scratch
Rate This RecipeRead users' reviews (36)
- Recipe categories: Fruit, Lemon, Cheese,
- recipe
- ratings & reviews(36)
Browse Reviews by Keywordnew!
COMMENT ON THIS PROJECT
Sign in
All fields are required.
Signing in
Please enter your email address and we will send your password
E-mail Address
Your password has been sent and should arrive in your mailbox very soon.
Not a member?
Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
Advertisement
Food Network’s Most Popular
-
Recipes
-
Videos
-
Oven Roasted Shrimp and Garlic
(03:29)
-
Grilled Shrimp Scampi
(01:30)
-
Yummy Bacon Wrapped Appetizers
(04:27)
-
Three Simple Appetizers
(02:38)
-
Best Ever Chicken Enchiladas
(05:06)
-
Funky Fried Chicken
(03:31)
-
Sweetie Pie's Mac and Cheese
(00:02:11)
-
Paula's Summer Macaroni Salad
(00:02:05)
-
Shrimp Scampi
(00:03:27)
-
Ham and Cheese Spirals
(02:46)
-
Oven Roasted Shrimp and Garlic
-
Photo Galleries
-
Things to Grill in Foil
11 Photos
-
Recipe of the Day: What to Cook in May 2013
37 Photos
-
Restaurant-Style Meals to Make at Home
23 Photos
-
Easy Summer Party Recipes
8 Photos
-
Healthy Chicken Recipes
41 Photos
-
Homemade BBQ Sauce Recipes
14 Photos
-
Healthy Summer Sides
13 Photos
-
Best BBQ Rib Recipes
26 Photos
-
Cupcake Wars Season 3 Winning Recipes
12 Photos
-
Family Favorites: Chicken 5 Ways
5 Photos
-
Things to Grill in Foil
-
Topics
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Average Rating:
Total Reviews: 36
Showing 11-20 of 36
Sort by:
SELECT
By Laurie1125
on January 23, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
sooooo good! little mushy like the other review but i think it's because the recipe says simmer-too much water got into them. I would bring it to a straight up boil next time. Anyway they were so ridiculously wonderful aside from a little mush!
By cwp318
Burlington, VT
on January 18, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I tried 3 times and couldn't get the gnocchi to come out. Every time it was too mushy. I just couldn't figure out why. I tried the mushy ones and they would have been wonderful if they were cooked all the way through but I just couldn't get it to happen. I tried less time and more but it just wouldn't work. Suggestions would be great!
By kaged
broomfield, co
on January 17, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I thought the lemon was way to strong, might make again with less then half.
By stephanievgl
on January 16, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
The gnocchi definitively needed more flour than the recipe called for and I really thought the sauce was blah.
By javpog_12760691
boylston, 61
on January 15, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This recipe is very easy and quick to make. Light and fluffy. You can add as much zest and cheese as you want to make it to your taste. I didn't have any mascapone so I made it with light cream cheese. Delicious! I'll make it again and again.
By pmilano09
on January 14, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I had no problem with them getting mushy, but I took them out of the water as soon as they came to the top. I did cut the lemon in 1/2 and added garlic to the olive oil. I think they are very rich and better as an appetizer, rather than the main meal. Skip the extra Parmesan.
By minot
on September 19, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
some where along the line I missed the additional l/4 flour and 5 to 6 minutes made them very mush. I tried the recipe twice to no avail. I decided to bake them after gently cooking the second batch and they came out as delicious crackers. 400 degrees for 15 minutes. I won't try making these again.
By laregister
East Texas
on September 18, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Glad to read the reviews. I, too, noticed the big difference in the amount of flour. Having made many pastries in the past, this would make a lot of difference. I do plan to make these, and will watch the show again. Thank you so much for your reviews. I love to try new dishes, and pastries are one, having grown up with my mother making them practically every day when I was young, and am in my 70s. Lots of practice. Thanks Giada.
By turtles_rule96
Rockford, IL
on September 11, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Very flavourfull but very salty and too much basil. I need to figure out how to balance this one...any suggestions? i like the creamy flavor, maybe a 'lighter' sauce?
By NYCricket
New York, NY
on September 05, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
The recipe tasted as amazing as I imagined while watching Giada make these on TV. They are little pillows of heaven, lemony heaven. Not sure what all the fuss is about the salt. In the gnocchi themselves? Or in the oil? If the latter, perhaps you didn't let the heated oil sit long enough for the salt to breakdown and infuse the oil. I did freeze the gnocchi on a cooking sheet lined with parchment for nearly an hour before dropping them in the water. They seemed to loose to boil sooner. Then I was also able to divide the batch up in individual portions and freeze for later meals. It was a glorious week of dinners.