Spinach and Ricotta Gnudi

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I loved it! I really like that you can make the gnudi ahead and coat with olive oil until ready to "simmer" again. I had to improvise with the mushroom puree, because I couldn't find porcine neither fresh nor dried. However, I used shitake mushrooms with the shallots and used vegetable broth since I didn't have the liquid from dehydrating the porcinis. Made a great complement and side dish to salmon.

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I've messed around with this one cause I REALLY want it to work. Something about it just is very visually appealing but, following the recipe, doesn't really produce what I thought it should taste like and it could be less complicated. Lets take the sauce. My tip; roast the mushrooms... cut them up, add lemon juice, garlic and thyme, plus some salt and pepper then rub it all with some olive oil. 400 degrees for 20 min or so (just keep an eye on it and give it a shake now and then. While that's coking whip up the gnudi. I just added a bit more egg and flour and it held up fine. When your mushrooms are done, throw them in a blender, add some cream and Parmesan - blend till smooth, salt to taste. Now add this to a bowl, plop in your dumplings, cover with parm, bake off in a hot oven and voila!

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What a let down. The video I guess was a great sell job. It was a lot of work to hunt down the right mushroom but I like fallowing a recipe exactly the first time I make anything. I love sauces, but this was a big disappointment. It didn't taste much better then mushrooms soup out of the can. I think because he doesn't really saute them until golden, which is where the flavor comes. Bland as most people said. The Gnudi, it was ok. Didnt have any problem with texture, but I did let the ricotta drain over night. Also on the bland side.

This is my first attempt at this Chefs recipes. For a guy that owns several restaurants and a judge on several TV shows, I was surprised this is his best.

Check it out Anne Burrell's version in this site, mislabeled as Spinach Gnocchi. She adds a lot more cheese, uses more of a tomato sauce for the base. Rolls them in Semolina before putting them in the water. She studied cooking in Italy too.

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Bland gnudi, tasty mushroom sauce. It took me two hours to complete; not 45 minutes. WAY too many dishes and too many steps! I wouldn't categorize it as easy and I won't make it again. It wasn't worth the time, cost of ingredients, or effort.

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I watched the 'Best Thing I Ever Made Episode' for this recipe and thought it was going to be awesome! I am soooo sorry that I got nothing but a lot of dirty pots, pans and dishes for something that took me waaaaay longer than the prep or cooking time! In the end I truly thought I must have missed something in the ingredient/preparation list because not only did the actual spinach/ricotta balls come out soooo mushy, the mushroom sauce was nothing like a sauce and much more like a paste, and I didn't want to make it greasy with olive oil! No matter how much flour amd/of bread crumbs I added, the mixture was completely sticky with no consistency to stand up to a water boil? What in the heck did I did I do wrong because the concept was very appealing and I was looking forward to 'WOWING' my fiancé with a sophisticated meal. Unfortunately, it just left me frustrated after four hours of trying to complete this dish that, to me, resulted in just a bowl of greasy mush. I'm sorry!!

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Sorry Scott, it was OK but it's much better as a pasta filling with pork. I really hope this wasn't the best thing you've ever made. Followed the recipe 100%. Just not that impressive. Like I said not BAD but OK. I have some left over that I didn't finish cooking, so tomorrow I'm gonna roll in cooked pork sausage, bread crumbs, and deep fry. Bet it will be awesome!

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This recipe wasn't bad, it just wasn't anything spectacular. I thought it was going to be harder to make because of all the other reviews, but it was pretty easy. The biggest problem we found was that it lacked texture; very one-note. I even had crispy bread to go with it and it didn't help. Even with adding in some other spices, the gnudi was very bland. The mushroom puree was delicious but would definitely be better over regular pasta. Bummer!

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This was an absolute delight! Fantastic and most delicious, easy to make and easy to locate components for the dish! I followed the steps as Scott described it and it turned out perfect! Seasoning was not blend, and one can always modify it. Thanks Scott for sharing such yummy recipe! This is a keeper and will be on the family table from now on.

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These were pretty good but I made some changes. Instructions are a little misleading, should be a bare simmer. I was unclear about 1 lb ricotta, seemed like too much, I used on 8oz containter. They are a bit bland, I added a palmful of Itatlian dried herbs and some garlic and onion powder and after mixing it all together I let set in fridge for a couple hours. I worked in batches and kept the unformed product in the fridge. I only used a 5 oz container of parmesan but used extra for sprinkling on top and I only used two whole eggs. Mine stayed together well and tasted pretty good. Also once I resuced them from the simmering water after they floated I placed them on a wire rack to cool. A few lost a few pieces, but none fell apart completly. I also added the spinach juice to the water to enhance flavor. my "combo" gnudi only made abut 16 good size balls, about 4 servings of 4 each.

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Certainly not in "the best thing I ever made" category. Kind of bland for my taste.