Reviewed: Oct. 18, 2009

I really enjoyed this recipe. Gnocci is one of my stand-bys at Italian restaurants and I'm excited to find a recipe to make at home. The texture of the recipe is a little bit different than what you'd get in a restaurant, but the taste is great. They are a little 'fuzzy' around the edges and don't look too appetizing....Cover them with sauce and you are good to go! I would advise other cooks to make sure that the potatoes are mashed until completely smooth (no lumps whatsoever!!)The smoother, the better...I like to make a big batch of this recipe and freeze whatever I don't use immediately. Freezing the uncooked gnocci is super-convenient. If I don't have much time to cook, I can just throw several into a pot of boiling water and heat up some sauce. A very quick and easy meal on the go. Though making the recipe is initially time-consuming, having them on-hand in the freezer is worth the effort!

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corndogmcp

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Sep. 16, 2009

This was my first time making gnocchi, and it seemed as though everything was going well until I drained out the boiling water and half of it went to mush. I could also could taste too much flour. I have no idea what I did wrong! In need of some advice!

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LaurenMcG

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Reviewed: Aug. 5, 2009

easy, fast to make, odd but very good! I'd recommend boiling the potatoes a little longer than 15 minutes, otherwise everything turned out well! I added fresh rosemary to the water which had a nice flavor. my picky 15 month old enjoyed them! major plus hahaha

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rwessel

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Reviewed: Jun. 29, 2009

This recipe has a good taste to it, but they fall apart while boiling. The second time I made it I added two eggs as a binder and they came out with a very nice texture

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hansel

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Reviewed: Jan. 22, 2009

Would be helpful to specify the size of the potatoes. Apparently the ones I used were way too big because I had to add a lot of flour, and the dough was still very sticky. I still was able to boil them, and though they were a little on the soft side, they were delicious. My boyfriend and I both ate a huge plate - served them with vodka sauce. His roomate stole the leftovers out of the fridge and said "I don't have any idea what that stuff was your girlfriend made, but man it was good!" ha ha. Will make again for sure, but with less potato. Thanks!

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HADHAFANG13

Cooking Level: Intermediate

Home Town: North Richland Hills, Texas, USA

Living In: Olympia, Washington, USA

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Reviewed: Jan. 21, 2009

I've never made gnocchi before, and I've also never boiled potatoes whole (I usually peel and chop them up first). My potatoes definitely didn't cook long enough, so when I mashed them it was really tough, and they were REALLY lumpy. If you're not used to cooking potatoes whole, I'd suggest just doing it however you normally would for mashed potatoes. The gnocchi still turned out ok, though.

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belle4397

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Reviewed: Dec. 9, 2008

HORRIBLE for a 1st timer, so practice makes perfect, i bout cried because nothing seemed to be going right-the potatoes werent done even though i burned myself several times trying to peel it after, then it wasn't mashing....but at the end it was fun rolling it in pieces and watching it float and my guys ate all of it without complaint

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rre

Cooking Level: Beginning

Home Town: Orlando, Florida, USA

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Reviewed: Oct. 1, 2008

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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Muggito

Cooking Level: Expert

Home Town: Woburn, Massachusetts, USA

Living In: Cedar Park, Texas, USA

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Reviewed: Sep. 30, 2008

Having tasted Mirella's goods, I have to say that they are yummy. Her gnocchis are big, full and when you fry them lightly, the tips get hard and tasty. Highly recommend more than a mouthful!

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spoonlicker

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Reviewed: Jul. 26, 2008

This was my first time making Gnocchi, it went alright, but I would cook them longer next time as they were a bit gooey. I served them with tomato sauce and sprinkled cheese on top! Tasted pretty good.

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Lady Christina

Cooking Level: Expert

Home Town: Okotoks, Alberta, Canada

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Reviewed: May 14, 2008

There is nothing wrong with this recipe in principle. It is basic gnocchi. But, my problem was the proportions. As it does not specify the type of potato nor size, I had to guess at what type to use. Because of this, the amount of flour was variable as well. I ended up using a starchy (russet) medium sized potato (about the size of a cricket ball) and it worked out fine for the amount of flour suggested. The second concern I have is that there were no seasonings suggested. Without something, they tasted quite bland. Salt at the very minimum should have been suggested as well.

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wsf

Cooking Level: Expert

Living In: Riverdale, Utah, USA

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Reviewed: Feb. 22, 2008

This was a first time I have ever made these and they turned out pretty good. I added some fresh ground pepper, garlic, and seasoning salt, along with an egg to the potatoes before I added the flour. I didn't cook the first batch long enough and they were kinda doughy still, but after I cooked them longer, they tasted great. My husband said they were pretty good :)

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Cheri

Cooking Level: Intermediate

Home Town: Walla Walla, Washington, USA

Living In: Hillsboro, Oregon, USA

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Reviewed: Jan. 29, 2008

Sigh. I'm so bummed. I thought somehow that I'd be able to make the recipe work, like the happy reviewers did. I think it's all about technique, which I definitely got wrong. Weight on the potatoes would be good (though I do realize this kind of recipe is a guideline because moisture is so variable.) Tonight I Googled Chef Joey Campanaro of The Little Owl's no-egg technique. I'll try it with this recipe and see if I do better.

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TIA

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Reviewed: Jan. 8, 2008

This recipe was great! Mine came out nice and firm, although it might have beed a good idea to let it sit for a bit before boiling. . .I just added a bit of parmesan/ romano to the potatoes, but they tasted subtly nice. . . I really dint realize that they would expand, i will make the pieces smaller next time. But I love these , will definitely make them again. . :D

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Silendriel

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Reviewed: Dec. 11, 2007

need to add more flour

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Mary

Cooking Level: Intermediate

Home Town: Syracuse, New York, USA

Living In: Long Island, New York, USA

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Reviewed: Dec. 1, 2007

Mine fell apart also when boiling. I HIGHLY suggest you use an egg or find another recipe. I am very disappointed.

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MY3PUGS

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Reviewed: Oct. 5, 2007

This is my Northern Italian Grandmother's family recipe - to the letter! The only thing our family does differently is to roll them in flour with our INDEX FINGER. Perhaps those that had trouble did so because of the fork (just a suggestion). Although it does take some getting used to rolling them.

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junebug2007

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Reviewed: Sep. 12, 2007

This recipe is a great starting point! Be sure to keep adding the flour and knead 1 egg in to keep it all together. Also, let the gnocchi boil for about 5-7 minutes AFTER it floats.

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Marissa

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Reviewed: Aug. 20, 2007

This tasted exactly like my grandma used to make! The only thing I adjusted was I added two crushed cloves of garlic to the dough. Yummy!

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agentzyel

Cooking Level: Expert

Home Town: Renovo, Pennsylvania, USA

Living In: Muncy, Pennsylvania, USA

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Reviewed: Jul. 17, 2007

The finish product is very good! Just note, the dough in the end was enough for 10-12 people. I ended up adding 2 cups of flour more to the dough. I did read the reviews prior to cooking and used small baking potatoes, but that was still too much. Maybe she meant 8 small new potatoes? Overall, very yummy!

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