Fabulous! Would sub more peanut butter for less butter next time. That's it!

Reviewed On: Jun. 19, 2009

What's not to like? Uber moist; easy to make. Excellent flavor.

Reviewed On: Nov. 21, 2008

I've made gnocci several times in the past and actually found this recipe more user-friendly than others. I followed it but subbed a little whole wheat flour (maybe 1/4 cup). Here are my gnocci tips:refrigerate the dough to make it easier to handle; don't let the water be rapidly boiling when you drop your gnocci in (I bring it do a rolling boil and then let it slow down before I put the gnocci in, I think it agitates them too much if it's boiling to hard). Finally, sometimes the gnocci texture is a bit to "raw" seeming for me so I brush them with olive oil and stick them under the broiler on a cookie sheet for a few minutes on each side. The texture is sumptuous.

Reviewed On: Oct. 21, 2008