Gnocchi

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Super easy, fast and tasty!!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Very good and very easy. I loved it! Mary, Elk Grove, CA

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I wish I had read the negative reviews of this recipe before I decided to make it last night. It was my first attempt at making gnocchi, and I had high hopes. Unfortunately, the dough was sticky--I had to keep putting my balls of dough in the refrigerator to firm them up. They also seemed too big--I've read other recipes that have you cut off 1/2" gnocchi, not 1". I boiled them, put them in the ice bath and then refrigerated them for a couple of hours until I was just about to use them. To reheat, I sauteed them in butter...disaster. They were all mealy in consistency and began to fall apart in the pan. When I tossed them in homemade pesto, they fell apart even more. The final product were thick, uncooked in the center, mushy "pillows" that made me wish I had picked a different recipe.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I had the same experience as reviewer Gabriel - this recipe was a *complete* disaster.

As far as I can tell, the problem with this recipe is the ratio of potatoes (3 lbs to flour (2 cups is wrong. After throwing out the sticky mess that was supposed to be the gnocchi dough, I consulted a few other cookbooks. Here's what I found:

Michele Scicolone, "1,000 Italian Receipes"
Recipe: Fresh Gnocchi, pg. 189.
1 1/2 lbs potatoes, 2 cups flour

Irma Rombauer, et al., "The All New Joy of Cooking"
Recipe: Potato Gnocchi, pg. 312
2 lbs potatoes, 1 1/3 cups flour

Larousee Gastronomique
Recipe: Potato Gnnochi, pg. 564
3 medium potatoes, 1 cup flour

Cooks Illustrated Online (March 1995 magazine edition
Recipe: Potato Gnocchi
2 lbs potatoes, 1 1/4 cups flour

In all of these recipes there is more flour per pound of potato than in Mario's recipe. While I haven't tried these other recipes yet, it seems clear that Mario's ration is off.

I'll also note that Mario calls for cooking the potatoes for up to 45 minutes, where as other recipes call for cooking the potatoes for approx. 20 minutes. The longer cooking time in Mario's recipe may allow for more water to be absorbed by the potatoes, which would make forming a dough more difficult (this is especially true of the potatoes split open, which a few of mine did by the time 45 minutes elapsed. Interestingly, both the Joy of Cooking and Cooks Illustrated call for roasting the potatoes in the oven, eliminating any worries about water absorption. Also, Scicolone makes a point of recommending that the kneading of the dough should be gentle (Mario makes this point as well and that the dough should never be kneaded in a mixer or food processor.

My recommendation: avoid this recipe at all costs.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I'm not sure where we went wrong. I don't want to use the word expert but I am very experienced in the kitchen and this is the first recipe I've ever made that didn't work at all.

I followed the recipe to the "T" and everything looked like it was working well but as I needed the dough it kept on needing more flour to keep it from becoming a sticky mess. With over 3 cups of flour in the mix it was still very wet.

I attempted to turn it into the logs with minimal success and the gnocchi shape didn't hold at all as I put it into the boiling water.

I ended up with balls of glue that wouldn't firm up no matter how long they boiled. As I said earlier, I'm not sure where I went wrong but I'll certainly look for a new recipe for gnocchi if I decide to try this again--or maybe stick to homemade pasta as it seems like far less trouble. (or even beef wellington for that matter

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I had read some people complain about how difficult it was for them to shape the gnocchi... I decided to put the mix into a cookie cutter/cake decorating gun. I removed the tip, sqeezed the trigger and cut the long strip of potato mix it into the pot using my kitchen shears. It was a breeze and I had evenly sized, delicious gnocchi. Another tip is to use a potato ricer. It will avoind the mix from getting clumpy and falling apart. IKEA sells potato ricers for a great price, or you can find them at most kitchen specialty stores.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Hi everyone,

This is a recipe every cook should have in there head. It is truly easy and main stay in my kitchen. It also a super cheap way to fix a meal for family and freinds. I have also used for big events and impresses every time. If your cooking for a large group enlist the help of people attending the event to help with potatoes.

Thanks Mario!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I loved them they were very light and airy. the only thing i would add is more salt the next time I make it.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Very good recipie - simple and tasty. The only problem I had was it was hard to prepare without a potato ricer or food mill.