Potato Gnocchi

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My first attempt at making gnocchi and I can't believe I pulled it off! I cut the recipe in half since I didn't really know what I was doing and I have plenty left to freeze and eat later. I did the indentation thing with half the batch and fyi - there is a reason for every detail in Italian cooking. I don't know if it cooked up faster but it did hold the sauce very well! I weighed the parmesan cheese before micro-planing it and it mixes in the dough so nicely!

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Somebody once taught me a very complicated gnocchi recipe that involved a bunch of ingredients most people don't just have lying around (semolina flour, for example and kneading the dough for what felt like 5 billion years. The results were ok, but it was not worth all the effort. This recipe was delicious -- so much better than any other recipe or store-bought type I've tried -- and pretty simple. It reminds me of the first gnocchi I ever ate at a restaurant. Worth every star!

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First time making homemade gnocchi - couldn't believe how easy and delicious it was. After I cut the gnocchi I put them on a parchment lined sheet pan and popped them in the freezer for 45 min. I then boiled them a few minutes, then browned them in a skillet. I made a sauce using shallot, garlic, spinach, tomatoes, cannelini beans, pine nuts and parm cheese then added back in the toasted gnocchi - delicious!

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This is our 'go-to' gnocchi recipe. It's relatively easy once you get used to handling the dough. These are light and airy- the way we like our gnocchi. Since I've made these countless times, it takes about fifteen minutes to whip out two batches after I've pressed the potatoes. I must admit, I was so worried about overworking the dough when I first started making these- don't fret- gently fold and roll and have a glass of wine and you'll be fine!

A few tips- make sure to add plenty of freshly grated cheese and nutmeg, make sure whatever pan or sheet they're resting on before cooking has plenty of flour- mine used to stick together until I dusted them and don't overcook!

I've made these with marinara, cream and mushroom sauce with rave reviews!

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The recipe came together very well and was easy if you have the time. Count on a full two hours before dinner time.
However, the gnocchi itself was a little bland. Plenty of salt in the water didn't seem to help. I'm not sure what I'll do to fix this on my next attempt other than add more salt in the dough itself.

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Folks,look no farther for a great gnocchi recipe as you have just found it here.I just made these and put into my own cream sauce that I came up with last week.To copy an old saying,you could spread my sauce on a car bumper and it would be good.Anyway,like other's we like our gnocchi dense too.These are so good and I only made a few changes as I usually do.I added one Tablespoon of blended organic basil from a tube and a little more of the parmesan cheese.My fiancee's mom has given me a lot of her italian cooking secrets but never told me anything about how she makes gnocchi.I had him taste them after I put them in my sauce and he is very impressed.He says mom never put nutmeg in her's and he loves it this way better than her's.The nutmeg really makes a difference in the overall flavor.Another good thing is my sauce really adhered to the gnocchi's.You have shared a very good recipe with us and I thank you so much.By the way,we don't plan on telling mom that your's is better!!LOL

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Do it! I researched several recipes before settling on this one-and I am happy I did! Only changes were that i Added another 1/4 cup of parmigiano so it could be a bit more prominent and only did 2 egg yolks- and these were delicious! I overworked the dough on purpose since my husband and I like our gnocchi dense and heavy, not light and fluffy! Served them 2 ways- baked alla sorrentina(with moz and tomato sauce and then with a truffle & sage butter sauce...both were divine and worked perfectly with this gnocchi...don't be scared of the nutmeg-it's a great flavor add in that's in the background and makes you think"wow, what's in this?!" Enjoy!

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Moist and yummy I couldn't resist having 1 more serving

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I give this recipe a five star! The gnocchi I made with this recipe were so light and fluffy. Few key notes/changes to the recipe:
1. Added some finely chopped basil and rosemary to the dough.
2. Increased the ground pepper to 1 tsp. Make sure you powder the pepper otherwise you will get a grainy texture.
3. Used only 1/2 of the flour (1/2 cup
4. It took me more than 90 seconds to boil the gnocchi. I would say boil them till they float to the surface.

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Okay as I was rollling these, I swore that I would never make them again...too much work. Then I tasted them, and am committed to making them all the time! They are delicious, light and fluffy. I did not put in the nutmeg, but served them with my tomato gravy. What a great meal!