Reviewed: Nov. 29, 2009

These turned out great with a few changes. I boiled the potatoes whole, with skins on, then peeled and passed them through a ricer. I used 2 russets, 2 eggs, salt, pepper and dried herbs. I added flour by the half-cup until the dough held its shape.

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nmarkle

Cooking Level: Intermediate

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Reviewed: Nov. 28, 2009

I made these using left over mashed potatoes from Thanksgiving, reduced the amount of flour to 1 1/2 c as other users reported dry dough. Turned out great and they are yummy!! My 2 yr old scarfed them down, the hubby and I are going to be adding the rest to our turkey soup for dinner tonight. Thanks for a great recipe!

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A Sgts Wifey

Cooking Level: Expert

Living In: Medical Lake, Washington, USA

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Reviewed: Nov. 16, 2009

It was my first time making gnocchi, and I wish this recipe had included more tips on how to make them fluffy and well cooked. The gnocchi were doughy after they rose to the top of the boiling water. They were heavy, plain, and not as delicious as the gnocchi I've had in restaurants before. I'll try again though- this could just be user error. Thanks for sharing.

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dasunrisin

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Reviewed: Nov. 13, 2009

Gnocchi seems so intimidating, but this recipe was so easy! Thanks!

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Laura

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Reviewed: Oct. 13, 2009

I LOVE this recipe! It is soooooo delicous!!

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MGrace

Cooking Level: Expert

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Reviewed: Sep. 26, 2009

I'm a first time gnocchi cook, and I was nervous that I'd make a mistake, but this recipe was super yummy and super easy the first time I tried it. My husband is very particular about his Italian food, and he also thought it was just the cat's pajamas.

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lizzielaroo

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Sep. 13, 2009

Turned out tasty but very hard to work with. Quite a mess. I made it in a soup. It was fantastic.

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Ashpal

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Reviewed: Sep. 3, 2009

Great basic recipe. First time making them and they turned out great! I used yukon gold potatos and rolled out 1/2 the dough. Covered in saran wrap and put in air tight tupperware in the fridge... it was good to go the next day too!

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Queen Anne

Cooking Level: Expert

Home Town: Portland, Oregon, USA

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Reviewed: Jul. 31, 2009

A fancy way to use pantry basics! I used a little less flour, based on other people's recommendations. I had never made gnocchi before, and they came out just right. I served it with pesto sauce.

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GoBears!

Cooking Level: Intermediate

Home Town: Goldsboro, North Carolina, USA

Living In: Savannah, Georgia, USA

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Reviewed: Jul. 19, 2009

Great and simple recipe. I made 8 servings instead of 4, and it turned out delicious!! I didn't use the amount of flour the recipe called for, I cut it down by 1/4cup, and they were perfect!!

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kmac

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

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Reviewed: Jun. 27, 2009

I microwaved the potatoes took 7 minutes, rinsed them with cold water, then mashed. it took max 25 to assemble and cook. I'd use this again and maybe look at the other reviews for suggestions.

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The Lullaby League

Cooking Level: Intermediate

Home Town: Cambridge, Massachusetts, USA

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Reviewed: Jun. 13, 2009

Because of boiling, had to add flour to handle dough, but this made gnocchi rubbery! Researched and found that traditionally potatoes are baked for gnocchi resulting in less watery potatoes.

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Mir

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Reviewed: May 30, 2009

I used 1 cup potatoes, 1 cup flour and 1 egg. It turned out fine. I think it would have been terrible if I used 2 cups flour. Of course, I guess different potatoes would have had made a difference in dough texture.

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soopachill

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Reviewed: May 25, 2009

I had never made gnocchi before. I was pleasantly surprised to find it's not difficult at all and it is quite delicious.

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Becca

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Reviewed: May 19, 2009

Fun, easy and yummy! I made it for the first time for my hubby and he wants me to keep this recipes!

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HONEYKITTEN

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: May 7, 2009

I doubled the recipe right off. Boiled half for dinner and served with exra virgin olive oil, fresh garlic, and Parmesan cheese.Turned out perfect!! I used an old fashioned dough blender to mash everything together. I put the extra on a cookie sheet in the freezer and then bagged them when frozen. We had those last night with creme sauce. Just as good the second time around and so much easier! Just dummped them frozen into the boiling water and cooked until they floated to the top. Thanks for an uncomplicated recipe!

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Burns Boiled Water

Cooking Level: Intermediate

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Reviewed: Apr. 28, 2009

- yum - used five large yukon gold potatoes boiled for 45 minutes worked well, next time boild a bit longer? - don't need too much flour, try 3.5 c total - added salt and pepper

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Lindsey

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Reviewed: Mar. 30, 2009

This was like making dumplings without the chicken stock. The gnocchi tasted good, but it took a long time to make. I pre-peeled the potatoes and cut them into smaller pieces before boiling so they sucked up water like a sponge and took a ton of flour so the "snakes" wouldn't stick. I'll probably make this again, but won't use so many potatoes (5-6 small russets) as this goes such a long way. I made serving for six and barely used 15% of the dough.

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