This was tasty! The Parmesan cheese brings it all together. Since the gnocchis was finished a bit ahead of the rest of my meal, I drained it, tossed it in the pan with the butter, garlic, and sage (fresh...about four-five leaves, chopped), and let it sit on low heat. A few minutes before serving, I added the cheese and tossed it all again. I served it as a bed for chicken breasts cooked in a marinara sauce. This is a very pleasant way to serve gnocchi.

Reviewed On: Aug. 21, 2009

Meh. I was unimpressed with this. The chicken was nice and tender, but I thought the flavors were pretty uninspired. Just so-so...and I'll likely not make it again.

Reviewed On: Aug. 19, 2009

These are quite good. I was tempted to add the whole bag of chips, but I'm glad I didn't...they would have been too sweet. I cooked them on a parchment-lined sheet, so there were no problems with them sticking. Also, allow them to rest a few minutes after coming out of the oven before transfering them to the cooling rack. 9 1/2 minutes seemed to be perfect. They end up crispy on the outside and still soft on the inside. Recipe doubles well.

Reviewed On: Jan. 7, 2007