Gnocchi

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Comments & Reviews

• recipe Gnocchi
  NIcole Hudson, NY 11-16-2009

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  potato cooking

  Rated: 5 stars out of 5

  Some people may be having trouble because they are not cooking the potatos properly. All potatoes are different sizes and... types and cooking times will vary. Always start with cold water when boiling potatoes. Leave the skins on for best results and boil until a fork can just penatrate the potato. A little hard is better than overcooking. Use an oven mitt and peel the potatoes right away while still hot and put them through a ricer. Lay them out on a sheet pan to cool. Then follow the recipe keeping in mind that each person will need a slightly different amount of flour. Don't use too much or you'll be making lead balls.Read more

• recipe Gnocchi
  Jeanne Villas, NJ 08-19-2009

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  Best Gnocchi Ever!

  Rated: 5 stars out of 5

  I wanted to recreate the Olive Garden's Chicken and Gnocchi soup for my daughters who really like it. We don't live close... enough to go there very often and I wanted to treat them. I knew my home made cream of chicken soup would do well as a base with a few additions, but the gnocchi was my problem area. I make my own pasta, but my recipe for gnocchi just didn't taste as good as I'd have liked, and it was heavy and doughy, so I searched Foodnetwork.com and found Mario's recipe. Having cooked many of his recipes with great success, I was confident his would be best. And it was!! The gnocchi were light, airy, delicious and easy to make. I did bake the potatoes instead of boiling, hoping for a drier consistency, and they worked very well into the dough. My other recipe called for boiled and I think that's one of the reasons the grocchi were doughy- the wet potatoes took too much flour to form properly. And in case anyone is wondering, I didn't use a potato ricer - I just mashed with my hand masher. The recipe made more than I needed, so I froze the extra (after cooking and cooling down) and look forward to having them in a butter garlic sauce sometime in the future. They are that good! Those people who complained about the finished product messed up somewhere, I'm sure. Gracia, Mario!Read more

• recipe Gnocchi
  Yo dallas, TX 08-16-2009

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  Works everytime!

  Rated: 5 stars out of 5

  The only difference I did to the recipe was first I baked the potatoes (it is very important to get the moisture correct and... that should be 'just the right amount' of moisture) and I added a teaspoon of double acting baking powder (this will add a bit of lightness to the pillows, cheating sure but it works). I see comments below such as "followed the recipe to a T", "very experienced in the kitchen", and then a ridiculous comparison of recipes ratios. First, an experienced cook does not make pasta (or bread for that matter) by following a recipe 'to the T'. It is all about the moisture. If you boil the potatoes, let them set out and the steam evaporate until they are completely dry to the touch, not like Travis did and peel them and then let them cool. Baking them in the oven does the same thing, but takes longer. I just like the flavor the baked potato gives the gnocchi vs boiling. Following E's suggestion to add more flour is a valid suggestion, but it only changes the recipe taste. You will still have the same problem if your moisture is not correct. Finally, comments were made below about being careful with the dough, and that is very correct. Overworking the dough can make it tough. Also, while you don't want to over handle the dough (making it warm), it should not break down and putting it in the refrigerator will not keep it from breaking up during cooking if the moisture is not kept in check.Read more

• recipe Gnocchi
  Ronen New York, NY 06-13-2009

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  Fantastico

  Rated: 5 stars out of 5

  Great!! Perfect Gnocchi. Make sure you use the right potatoes. I also baked the potatoes with thier skin for 15 min before... peeling. It helps to dry them out. Thank you MarioRead more

• recipe Gnocchi
  Travis Minneapolis, MN 05-25-2009

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  Not bad

  Rated: 4 stars out of 5

  A friend referred me to this when her gnocchi adventure concluded with less than ideal results. This is definitely not how I... typically make gnocchi. I like to bake the potatoes so it takes less flour to get the dough firm enough to form. It?s suppose to be a potato dumpling so adding too much flour makes it? well, a boiled ball of dough. That being said I gave this recipe a try and I?m kind of a fan. The trick is to be very delicate with the dough. I didn?t do the well method, just peeled and mashed my potatoes, let them cool from hot to warm, and stirred in my egg. Then I mixed in 1 ? cups of the flour and poured it onto a table generously dusted with flour. At this point it was still a sticky mess but I just went with it, sprinkled some flour on top and gently worked it. If you stirred the egg and flour up well enough in the bowl, the dough is already evenly incorporated so you do not need to actually ?kneed? it. Just work the outside with flour so it doesn?t stick and start to roll it out into a snake. Every time it feels like it?s starting to get moist, dust it before it starts to stick. What you end up with is a thicker doughy layer of potato and flour on the outside that holds the gnocchi?s shape but when you bite into it, it?s soft and smooth. Hope this helps. Read more

• recipe Gnocchi
  Andrea Chicago, IL 05-17-2009

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  ok

  Rated: 3 stars out of 5

  It took a lot more flour, but I think I used more potatoes than called for. I also used some yukon gold potatoes with russet... potatoes. Next time I'd add more salt and some parm cheese to my flour mix. Read more