Reviewed: Mar. 31, 2012

Really liked this as a base. Like many other people mentioned, I would recommend cutting down that flour. I used 2 potatoes, and they were big... so I just added more of the potato to my mixture. Also, make sure to mash those taters up good! I used a potato masher, but should have mashed it more. I ended up with chunks of potato in my dough. Will definitely make this again. I think next time I will make sure to mash up the potatoes more and use 1-1.5 cups of flour per cup of mashed potato. I'm also going to add some spices and maybe parmesan into the dough next time. :)

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rachelc

Reviewed: Mar. 24, 2012

These came out perfectly! I added a couple tablespoons of rosemary to add a little bit of flavor to the pasta.

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acalladonato

Cooking Level: Intermediate

Reviewed: Feb. 29, 2012

This is the best gnocchi recipe I've tried. Its super easy and it doesn't make a ton of gnocchi, so I'm not sitting around for an hour making gnocchi. I did add a little basil and season salt so that it wouldn't be so bland. Overall it's the best recipe, simple and easy. I plan on using it with turkey sausage and tomato sauce.

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Ripsei

Reviewed: Feb. 13, 2012

YUM. These were the best Gnocchi's I've ever had. I boiled my potatoes for a good 25+ mins and used only 1-3/4 cups flour with 4 potatoes & 2 eggs; I tend to eyeball stuff and it ended coming out PERFECT. So delicious- thanks for sharing this recipe!

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FeatherBoBeather

Reviewed: Feb. 4, 2012

Perfect! I used this in chicken and dumplings. What I did was throw (ok, gently place lol) some chicken breasts (2 large or 3 small) into a crock pot along with 2 cans cream of chicken soup, 1 can chicken broth, a cup of diced onion, 2 stalks chopped celery, a cup of chopped carrots, and a sprinkle of thyme; cook that on High for 4 hours; take the chicken breast out and shred into bite-sized pieces; place the chicken back in the crock pot with the gnocchi and cook on High for another hour. An easy and healthy meal that is especially nice on a cold winter's day :)

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CHTHONIC1239

Cooking Level: Expert

Living In: Alamosa, Colorado, USA

Reviewed: Jan. 19, 2012

tried it with marinara. amazing

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Reviewer:

jen

Reviewed: Dec. 15, 2011

What a great and simple recipe!! It was my first time making gnocchi and it was definitely a success. I used about 1 and 1/4 cups of flour and added it as I thought it was necessary (as one reviewer suggested doing). Next time I might add some seasonings just to experiment. Thanks for a wonderful and quick recipe.

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NEAMOSRU

Cooking Level: Expert

Living In: Tucson, Arizona, USA

Reviewed: Dec. 9, 2011

The recipe was fine, but the gnocchi were slightly rubbery, too heavy, and flavorless. There's an amazing ricotta gnocchi recipe on this sight that gives light, flavorful gnocchi and I will continue to use that recipe because this one isn't nearly as good.

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cailin_t

Reviewed: Dec. 4, 2011

Well, wasn't this simple! I could not find gnocchi in ANY of our local grocers, I was delighted to find this simple recipe and an especially good way to use my Thanksgiving leftover mashed potatoes! Use the simple rule I taught my boys when learning to cook. Follow the recipe, and then use your instincts! Make the dough like you would want to eat it. Not too dry, not too moist......make the gnocchi pieces themselves small enough to cook quickly & thoroughly. If they turn out poorly, try again! Dough is one of those things that just takes practice. Says the girl who cannot make a decent pie crust to save her life.......

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Sherrie Olp

Cooking Level: Expert

Home Town: Fresno, California, USA

Reviewed: Dec. 2, 2011

Simple, tasty, and awesome. Cant believe I actually made this from scratch! I dont think I boiled the potatoes long enough, or I didnt add enough flour, because the end result was more potato than anything else. I will keep trying this though, as I am not very good with baking or recipes that call for flour. I served this with some marinara sauce and it was great! In the future I will try to add more ingredients, or experiment with a different sauce.

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