I'm Australian and from what I understand golden syrup is similar to molasses. The point is to get that golden colour so I think molasses or even the dark glucose syrup would be closer to the original..

Reviewed On: Dec. 17, 2003

I have been making gnocchi for quite a few years now and I think this recipe is misleading some people. I would never dream of serving or eating it plain. Just like pasta it does need some sauce. Another tip would be to melt some butter in the drained gnocchi and coat it with that, like you might toss olive oil in cooked pasta to loosen it a little.

Reviewed On: Dec. 4, 2003

This recipe was fabulous, just like it is from my local takeaway. I didn't bother with the ginger garlic paste, just substituted fresh and it worked fine. The only thing the recipe isn't clear on, that I have found out later, in the grilling chicken stage it is never going to be brown like I would have expected. I cooked it too long at that stage but it wasn't dry because I didn't cook it as long in the sauce. I think next time it will be better because the chicken will soak up more of the sauces flavour. All in all, it was fantastic!

Reviewed On: Oct. 6, 2003