Reviewed: Nov. 9, 2011

I have mixed feelings toward this recipe,but only good mixed feelings.One reviewer liked this with no egg in it.But another reviewer asked where is the egg?I have never made gnocchi before but it appears after reading several recipes that making gnocchi is relatively easy.But I will say this,I am not Italian but I love Italian food and hope to learn more Italian dishes than just the typical spaghetti and such.I am starting with gnocchi.My question is this:what exactly is gnocchi?is it mashed potatoes made into small nuggets boiled and covered with sauce,or is it riccota cheese done the same way?What is authentic gnocchi?I do like the potato version and will make that.But I also want to say,egg is used as a binder in a lot of meats and dishes.Eggs help to bind ingredients together so it won't become like porridge like a reviewer said.So I really don't understand the concept of this dish without egg in it to act as a binder to hold the potatoes together. besides that,I think this will be very good when I make it.

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Reviewer:

chefdaddy

Cooking Level: Intermediate

Reviewed: Nov. 3, 2011

This evening marked my first attempt at making gnocchi. I picked this recipe because of its simplicity and because other reviewers said it was authentic. I made these changes: I used only 4 potatoes instead of 8 and started with 1 cup of flour, adding more until I had a soft, pliable dough. It was easy to roll out on a well floured counter top and they cooked and floated to the top just fine. I used them in a cream soup with pork sausage and vegetables. While the gnocchis were very soft they were not pasty and tasted good. Now, I don't claim to know the history of gnocchi but I will venture to guess that it started out as a "peasant" dish, that is, easy to make and hearty. While we have ingredients measured out for us in this recipe, gnocchi was never meant to be rocket science! :) Strictly adhering to the recipe rather than using your eyes and hands to see and feel the dough will probably result in less than satisfactory gnocchi. This recipe was a good starting point for a beginner like me. I will definitely be making it again, trying to perfect it. :)

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Reviewer:

MARICAM58

Cooking Level: Expert

Home Town: Sebastopol, California, USA

Living In: Santa Rosa, California, USA

Reviewed: Aug. 16, 2011

These were yummy! I had some glitches with the cooking, though. I set the serving size to 1 which meant I used 2 potatoes, but the 15 minutes of boiling wasn't enough to make them mashable. I didn't want to take the time to go back and boil more water, so I nuked the potatoes for 45 seconds. This made them a weird consistency and the mashed potatoes still had chunks in them. Then I ended up using too much flour and had to add LOTS of extra butter. But even with the chunks of potato in them, the cooked dumplings still tasted yummiful. Good recipe!

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Reviewer:

Annamarie

Reviewed: Jun. 27, 2011

Very tasty. My husband love it. I made a cheese sause with extra sharp white cheddar and fennel seeds and baked it like mac and cheese. Really good.

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Reviewer:

birdsong

Reviewed: Mar. 27, 2011

Mine didn't turn out. Waste of time and money. After the fact found out that there should be egg and only a bit of flour, not nearly what this recipe calls for. Will try again with a different recipe than this one. Suggest you do the same.

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Reviewer:

Craig

Cooking Level: Expert

Home Town: Des Plaines, Illinois, USA

Reviewed: Mar. 23, 2011

I'm sorry to say, I didn't really care for it. Without a sauce it's inedible. I don't think I'll make this one again... but thanks anyways!

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Reviewer:

Kay-Otic

Cooking Level: Intermediate

Reviewed: Mar. 20, 2011

I added the flour handfull at a time as I mixed.. I had a hard time forming a rope. and the finda tasted like flour.. but mixed with my soup they were not too bad

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Reviewer:

stephanie

Cooking Level: Beginning

Home Town: Springfield, Ohio, USA

Reviewed: Feb. 23, 2011

I have never had a recipe fail so badly. These were inedible.

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Reviewer:

K. McEvoy

Reviewed: Feb. 14, 2011

I made this for dinner last night, but I changed the servings to suit the group we were feeding. It was way way to much-but boy was it good. So easy, we'll be making this again & again! I had to add about a cup more flour to make the dough less sticky!

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Reviewer:

lela

Cooking Level: Expert

Living In: Fort White, Florida, USA

Reviewed: Jan. 14, 2011

I’ve never made gnocchi before and I don’t have a grandma or aunt that made it for me. However, I have had delicious gnocchi in the past at restaurants and friend’s houses. I enjoyed making this (even though it was somewhat time consuming). After cooking, I served it to my boyfriend with a spicy vodka sauce on top and a little bit of mozzarella cheese on top. He LOVED it! He even checked to make sure that I was leaving the leftovers for his lunch the next day. It’s definitely a good dish to have on the back burner especially if you’re looking for a way to get rid of all of those potatoes sitting around :)

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