Gnocchi II Recipe Reviews - Allrecipes.com (Pg. 6)
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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Reviewed: Sep. 13, 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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Reviewed: Jun. 25, 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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Cooking Level: Intermediate

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Reviewed: Dec. 22, 2002
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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Reviewed: Jun. 10, 2002
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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Reviewed: Jun. 7, 2001
Not too hard but tasted very bland.
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