Gnocchi

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I have never been impressed with Mario and after trying this recipe and putting it in the trash I have to say that this is one of the worst recipes I have ever worked with . I think I will be refering to Mario from now on as Mark O'donel . I learned to cook from my Italian grandmothern who actualy came from Italy and in all my years of cooking I have never been directed to make a huge mees to toss out . By Mark

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A very easy recipe to make and a delicious one as well. also fun for my child to help with. I gave it a 5 star rating. I plan on using it in a creamy soup I had recently and got the recipe for and I cant wait to try it again.

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Easy And tasty! I used them as dumplings in chicken soup. They hold up better than dumplings, much firmer.

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I have never made Gnocchi before, but love it when I order it at restaurants. This was the easiest and most delicious recipe. I would definitely make this again. We made it with a Alfredo sauce, but would be great with any sauce.

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This was my first time making gnocchi and ever eating gnocchi. The dough was fabulously easy to work with. I tossed it with a garlic chicken stock sauce and chopped zucchini. Yum!

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Made a batch earlier today and stuck them in the freezer until dinner. Just cooked off a couple and added some butter and parmesan to test them. Like little creamy potato pillows. Going to cook them up, brown them in butter and bake them off with some meat sauce and mozzarella later. Just remember that not all potatoes cook in the same time. Test them after about 30 minutes and you might need to take them out one at a time and leave others in longer.

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Never Had It before, Thought It was awesome :

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Agree more salt is needed which I added along with a nice shaving of nutmeg (1/8 tsp over the potatoes. I had more to feed so I used almost 4 lbs of potatoes, but only 1 1/2 C flour and 1/2 a beaten egg. I didn't do a 'well' as I really did not want to risk "overworking" the dough. Instead, I put potatoes through food mill in a mound on pastry board. I made sure they cooled (barely warm, then drizzled the 1/2 beaten egg over it. Let the potatoes cool- this is key! Steam is water and you'll have mush or heavy marbles if you don't! Then, in 3 or 4 separate "dustings", I added flour and folded the mixture together with pastry cutter, scooping from bottom to top. Dough was light, slightly moist (but i used a bit more flour on making the "ropes" to cut.. In the end, (I did a trial run they were awesome. I will use a bit more flour next time for the amount I made (just to be safe, but these were light and delicious!

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This recipe was fun to make. Weighed the potatoes and measured the flour as suggested. No problem. I was disappointed in the lack of salt in the recipe though. Next time I would use more salt and salt the water as some other recipes have suggested. I used a food mill and cooked the potatoes as suggested. The potatoes were large so 45 min. worked. I served the gnocchi with a meat sauce. I gave the recipe three stars because of the lack of salt. Could have been tastier.

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Using a food mill is an absolute must! Don't fret if it does not take all of the flour...the dough comes together nicely...

Simply Perftect!