Reviewed: May 21, 2013

Tasty although my first batch wasn't cooked long enough. Second batch worked out excellent!

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Cooking Level: Expert

Reviewed: May 13, 2013

I agree with "What's for dinner, mom?" in her review. There needs to be more help with the dough in what the end product should be texture wise and so on. My dough came out a bit dry. It rolled into ropes with some effort. Granted, this is the first time I've tried this type of a recipe. Followed it to the "T". I don't have a real good handle on what good gnocchi should taste like. Served with a jar of spaghetti sauce that was on-hand and grated mozzarella. I will definitely attempt this recipe again; adding some spices to make it savory.

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avilliers

Reviewed: May 8, 2013

There is a large variable in this recipe that needs to be realized. Potatoes vary in size, water content varies and even the flour absorbs moisture differently depending on the weather. I am rating 3 stars because there is not much offered as to the dough texture you should try to achieve. There should be some indication that you have a dough that is appropriate to continue with. The dough should give under light pressure. It will feel somewhat firm. If the dough is the correct consistency it will hold together if you roll it into a 1/2 inch rope. It wont stick to the table or your hands. If it does add more flour. If too crumbly add a little water and try again. The flavor is good but needs seasoning - salt, pepper- some Parmesan cheese perhaps. I also find that baking the potatoes lessens the moisture and the need for excessive flour.

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What's for dinner, mom?

Reviewed: Apr. 23, 2013

Tried this recipe twice. The first time I used 1 c. smashed potatoes and 1.5 c flour and one egg. Had to add more egg (a little at a time)until I got it to the right consistency and the gnocchi were a little heavy probably because of all the working of the dough. Second time I used 1 c. potatoes, 1 c. flour and one egg and then added enough additional flour for it to bind. That worked better. Added salt to both recipes for flavor. Drop gnocchi into water, a few at at time so they don't stick together. This was great!!!!!

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cookinconehead

Cooking Level: Expert

Reviewed: Mar. 12, 2013

Easy enough - these came out light and fluffy. I doubled the recipe - big mistake. Two potatoes would have been plenty my husband and 3 kids. I boiled the potatoes and beat them in my kitchenaid until I got the right consistency - and 'right' was a guess since I've never made gnocchi before. I served with a tomato basil sauce the first night, and an alfredo & sausage sauce the second - both were good. I will make this again - but next time I will try to jazz up the flavor of the gnocchi just a bit.

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Emily

Cooking Level: Expert

Reviewed: Feb. 20, 2013

Easy and tastes great with the Hungarian Sliced Steak recipe I made it with. I baked the potatoes(3 medium reds). Added about 1-1/4 C flour and it kneaded nicely. Rolled in long snakes easily too. Did put in fridge on pan covered with wax paper until ready to cook. Once boiled, I heated up some butter to brown, added parsley and stirred in the gnocchi. Yum!

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jan

Cooking Level: Expert

Home Town: Villa Park, Illinois, USA

Living In: Ridgefield, Washington, USA

Reviewed: Feb. 10, 2013

I substituted the flour for whole wheat and it turned out great!

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whatmaliscookin

Cooking Level: Intermediate

Home Town: Menomonie, Wisconsin, USA

Living In: Roseau, Minnesota, USA

Reviewed: Jan. 14, 2013

This recipe is just like my Nonna's recipe and the only thing i changed is I added flour gradually so not to overdo it. Also we roll the small pieces over the small part of a cheese grater to get the texture and it seems to go quicker than the fork method. We serve with homemade sugo (italian tomato sauce) and parmesan cheese YUM!!!

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samantha

Reviewed: Jan. 12, 2013

Very good. Easy enough to make. Good directions. Yes, they are very filling but I doubled the recipe and still didn't have enough to feed my hungry family. We did have these as the main dish. Next time I will quadruple the recipe and hope I can satisfy my hungry mouths. Of course that just means that they were very good too.

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Brian M. Boccuzzi

Cooking Level: Intermediate

Living In: Southington, Connecticut, USA

Reviewed: Jan. 3, 2013

Fantastic recipe! Made plenty of gnocchi for our chicken noodle soup with no chicken, didn't have any on hand so substituted with gnocchi, just needed a filler and it did the job! They make great snacks too (though a little bland, with some onion, carrots, and maybe something else mixed in it may be more palatable, but still good on their own too, nice and chewy, had a bit of flavor too due to butter), and stuff them with a filling for great dumplings. I did not have a problem with mealy flour or dry potatoes because I used instant mashed potatoes (2 cups of it).

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