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. 3, 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


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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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Jennifer J

	Cooking Level: Intermediate
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Reviewed: Jun. 7, 2007

I had to add about 1 cup more flour to keep this dough from being too sticky. Keep that in mind while you are making these. I think this was because of the high humidity, as well as the potatoes being a bit moist. This turned out soooo wonderful!

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TAMICMC1981

	Cooking Level: Expert Home Town: Barrie, Ontario, Canada Living In: Halifax, Nova Scotia, Canada
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Reviewed: Jan. 3, 2007

The more you work flour, the tougher it becomes. Thought these were great. Served with a simple heavy cream and blue cheese sauce. Went great with a London broil I made.

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JDVMD

	Cooking Level: Expert Home Town: Elizabethtown, Kentucky, USA Living In: Paducah, Kentucky, USA
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Reviewed: Dec. 21, 2006

I found this recipe better than the Gnocci I on this site. Maybe it is the lack of egg....maybe I used more flour this time around without thinking or maybe it was because I used leftover mashed potatoes. Who knows - but I know this will be the recipe I use for Gnocci in the future. Thanks!

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Chikee

	Cooking Level: Intermediate
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Reviewed: Feb. 28, 2006

These are real italian gnocchi like my grandmother or my aunt make them. I gave the recipe to one of my friends who's half italian like me and he said it's been the best gnocchi he's ever eaten. Thanks for sharing!

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Gianna

	Cooking Level: Expert Home Town: Koblenz, Rheinland-Pfalz, Germany Living In: Mainz, Rheinland-Pfalz, Germany
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Reviewed: May 21, 2005

The best things in life are simple. Simple from the standpoint of ingredients, not labor. They do take a while, and the kitchen is a mess when I'm done, but they are worth every second. The batter got progressively more difficult to work with as it sat, so I will make half the dough at a time, and let the potatoes cool more before I mash them. I am serving them with a tomato-cream sauce made with sausage (removed from casing) and ground beef.

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Joseph Dadey


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Reviewed: Sep. 15, 2003

This recipe was easy and tasty! I was happy to find an egg-free version of this dish. Since this was my first time making pasta, I kneaded the flour into the potato 1/4 cup at a time until the dough was not sticky and easy to work with, so I did not run into any handling or cooking problems. I also modified the recipe to include 1 tsp. of sea salt, 1 tsp. of fresh ground pepper and 3 cloves of crushed garlic (mashed in with the potato). Delicious!

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EHOHMANN


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Reviewed: Sep. 13, 2003

Not too hard but tasted very bland.

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JAMESB521


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Reviewed: Sep. 13, 2003

Mirella: Your other reviewer must not be familiar with gnochhi or they would understand that the texture is what the cook is shooting for here. The sauce is where the real flavor comes from. Your gnocchi recipe was just like my grandmother, Italia, used to make. Thanks.

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MYLADYJESSICA


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Reviewed: Sep. 3, 2003

It was a good recipe. It was tougher and more time consuming than I had expected. I had a tough time with my first batch but adjusted the flour and everything worked out fine. It was my first time making gnocchi so, inexperience, I am sure, played a huge part.

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MT's Mom

	Cooking Level: Intermediate
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Reviewed: Aug. 11, 2003

Where's the egg in this recipe? I followed this recipe exactly and ended up with a big mess! They didn't hold together in the boiling water and ended up looking like porridge. What a waste!

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SMILEYNKF68


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