Potato Gnocchi

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this was so fast and easy...I used MASHED POTATO FLAKES mixed with a little water and it was faster, tasted great and made the whole process go way more smoothly!

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This recipe was superb. Gnocchi was pillow soft and tender.
Baking the potatoes is a great idea....so much better than boiling.
I highly recommend this one...it's a keeper. Thank you, Michael

San Diego Girl

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I made these last night by following the recipe to a T. While letting them fan dry, they became really mushy. I test boiled them and they were like wet dumplings. This morning, I just mashed the knocchi back together and added ALOT more flour, and made them much smaller. This yielded great results! I think the recipe is a bit unclear about how much flour to use. In trying to not "overwork" the dough, I didn't get a good idea of how much more flour I needed. If you're trying this for the first time, dont be afraid to work it enough so that it doesn't come out sticky. Once, I got it right, I loved them!

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All the egg yolks seemed a little odd to me--I'd seen some recipes requiring an egg or two but I trusted the reviews and carried on. I did bake my potatoes nearly an hour. I made a double batch and these came out beautifully.

I did only end up using the minimum amount of flour--half of the total amount you might use. If you're nervous if you have the right consistency, just have some water there boiling and make a few right on the spot. Then add more flour if you need to.

I froze these on sheets until firm then threw into a plastic bag until the next evening. They were delicious! I served with tomato/cream/vodka sauce.

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This gnocchi recipe hits the mark, though be prepared to start in advance. To reduce any "day-of" stress, I would start the night before, prepare the gnocchi and let them sit in the freezer overnight. The prep alone took about 2 hours total, including the time it took to bake the potatoes. Then, day-of, you can boil and add to your sauce. The gnocchi were the perfect texture and perfectly complemented a sauce I made with mixed mushrooms, shallots, wine, chicken broth, sage, marjoram, parm and truffle oil. Sautee the mushrooms and shallots, add wine and chicken broth and boil down slightly. You can let this sit. Heat up when you start cooking the gnocchi. Add the gnocchi to the sauce along with sage, marjoram, truffle oil and parm. Delicious!

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I really liked this gnocchi. It does take a while to make, but is worth it! I made it ahead of time and froze it. It seemed like too much to get through in an evening after work, but I may be slow. I made mine with the "Mushroom Cream Sauce" by Tyler Florence (if you want to search for it, but did add Wondra to the sauce to help thicken it.

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I have tried other recipes that used boiled potatoes and have always been disappointed with their toughness. Using baked potatoes is the way to go! I didn't have to add any extra flour and they came out light. They melt in your mouth! Great recipe!

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the best I have ever tasted...

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I have never made my own Gnocchi, I found this recipe to be easy, well written, and the lightest tastiest Gnocchi I have ever eatten. I just made this for my husband who is from Italy with a Tomato sauce and a Parsley Walnut pesto and both were wonderful. I made this exactly as written, no substitutes using a Gnocchi board.

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I love gnocchi. I order it all the time and have made a family recipe many times. This one is by far the best potato gnocchi I've ever had. It's light and so delicious. I was worried about the nutmeg coming thru too much and conflicting with our pesto cream sauce and our procuitto cream sauce, but it had no effect. This is the new standard in our house!