Very easy to follow and worked very well. I found that 1 potato (about 5-7 inches long) peeled, cubed, then boiled (starting with the potatos in cold water and bring to boil)....will make enough gnocchi to fill two bowls. Also, just a tip to prevent the fresh gnocchi from sticking together in the boiling water....before dropping them in one-by-one, spray the surface of the boiling water with any type of nonstick spray. As the gnocchi passed through the surface, I didn't have any issues with sticking. I was able to scoop the gnocchi out from the surface as they rose up...and they didn't even stick to each other in the bowl. The naturally starchy surface of the gnocchi absorbed the sauce wonderfully. Whatever you do, don't rinse the gnocchi at any point during this recipe...the starch is key. Thanks again for the egg-free recipe! I never have eggs in the house for some reason. :)
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