This feels like a fancy meal and a less experienced cook could pull this together for company and not be disappointed. This is easy, but due to doubling the dough a bit time consuming; just rolling all the pasta, cutting, and placing on cookie sheet for cooling is time consuming, but again not difficult at all. In a large (12 cup) food processor I combined, a 15 oz fat free ricotta and had to add 2 additional cups, for 3 total cups, of flour to bring the mixture together to form a dough. I didn't change any measurements but cheese and flour, and just doubling the cheese should not have required 2 extra cups of flour to end up w/a workable dough. If I was making a single batch (the orig recipe here) I would start w/one egg and see how it came together.The sauce is fast. I added the gnocchi right to the sauce pan(large skillet) after both the gnocchi and sauce had been cooked according to the instructions here and combined them. Then we dished it to plates and added the baby mozzarella and hit it in the microwave for a minute. I've made this before where I'd added the cheese to the sauce and we ended up with clumps of cheese and gnocchi and didn't like those results. This gets 4 stars because it's easy, tasty, and homemade.

Reviewed On: Jul. 1, 2009

This was great. Only change I made was substituting shrimp for chicken and that made it even easier and quicker. The rest of the recipe I even measured to make exactly. ( rarely do that and tend to eyeball) but to be fair I measured. Was very good. I did prep all ingredients ahead of time to make it quicker to actually cook but there really isn't much prepping here. I purchased a pound of cooked shrimp (31-40 count size) and when everything was done I tossed those in the sauce at the same time as the tomatoes, drained the pasta and mixed together. It was just enough time to heat the shrimp and tomatoes w/o cooking them much. Very good. I made this for my husband and parents for my mom's birthday. Everyone loved it. Keeper. Thanks for the recipe.

Reviewed On: Aug. 5, 2008

I think this needs just a little more peanut flavor to rate a 5 for me. It's very good but I can taste too much butter for my taste next time I'll use about 1 1/2 c of peanut butter. This time I added 1 tsp. of vanilla, 3 cups flour, no baking powder but increase baking soda to 2 tsps. and used 1 1/4 c peanut butter. These were initially 'fluffy looking' but as they cooled flattened right out and ended up a slightly crispy cookie. Very good, it's a keeper.

Reviewed On: Mar. 30, 2008