Mascarpone and Lemon Gnocchi

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I read the reviews so was very careful to cook slowly, regardless they mostly all mushed together. First of all, I went back to view her demonstration on her show; she says drop in boiling water for "a couple minutes". This recipe says 5-6 minutes...WAY TOO LONG. There in lies the 'mush'. Also, the recipe says to shape about a teaspoon of dough but the demo shows her using two teaspoons to shape the gnocchi. That is confusing because if more than a real teaspoon is used they double in size and when they cook they start to fall apart. So shape smaller, 2-3 minutes to simmer (NOT boil, and cook in small batches. I think the food network should amend the recipe to reflect what Giada actually says. The flavor is lovely.

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Well, as some others reported, they turned out mushy with no substance. I didn't add the addt'l
1/4 flour, didn't see that, but I will try again, I think they need to dry a little first. I was so
fascinated when I watched her, but mine were so big, even though I did exactly as she did.
Very filling, but strange consistency. I'll try again though!

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Made the recipe for the first time did not like them at all, the texture was gross, mushy. I followed the recipe, and it still turned out bad. I will not make again, and store bought gnocchi tastes better and less work. Sorry Giada.

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We made these and it was a disaster. The flavor was great, but they did not turn out well at all. I followed the recipe exactly (and had just watched the episode and my dough was not like hers, in fact, it was a bit thicker than hers. We simmered the water as the recipe said and they almost turned into complete mush after cooking them for the time she said. We decided they maybe weren't cooked enough and attempted to make them in boiling water. They were completely mushy and I personally couldn't eat them because of the texture.

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Very good but maybe limit the amount of lemon vest.

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In response to rmhurbon I think you may be misinterpreting. She does say "add 3/4 cup flour" then proceeds to put a scoop in, and then another 1/4 flour. I believe the first measuring cup is a half cup and then she follows with the 1/4 to total 3/4 cup. I do not think she uses a 3/4 cup followed by a 1/4. However, you are correct that she rolles the gnocchi in a lot of flour. I will be making these tonight (with less salt!! and hopefully will have a good review.

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I just watched a repeat of this episode. One thing I can say is, you can not really trust the recipe if you haven't seen it be made. It throws you off. Giada, after the 3/4 cup of flour, added another 1/4, which means a full cup of flour, to her dough. She also didn't just "sprinkle" the extra pan w/flour, she put at least a cup in a pie plate to toss the gnocchi in. BIG difference. Granted, have I made them yet? No, because I like to read the reviews first. Sometimes other "foodies" suggestions help more. But I really would like to try these. They sound lovely!

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Mine basically turned to mush. What did I do wrong?? What I could "salvage" I agree was a bit too salty. I want to try again though, if anyone has suggestions! Thanks.

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I thought these were phenomenal. I had tried more traditional potato gnocchi in the past with no luck. This sounded easy enough to give a try. While time consuming it was relatively simple. The flavor was fantastic. I chose to make a sausage ragu instead of the basil and oil and it was a great combination. I will definitely make these again!

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They were tasty little pillows of love.
Loved the lemon, I doubled the recipe but did not double the lemon.
I was afraid it would taste too much like dessert.
My whole family loved them...