Reviewed: May 16, 2013

not too bad - easy and tasty. I used yellow grape tomatoes (which were super sweet). I agree with Michelle - the olives really make it.

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Reviewer:

TAWNEY112

Cooking Level: Expert

Home Town: Elkhart, Indiana, USA

Living In: Waterloo, Iowa, USA

Reviewed: Jul. 22, 2012

Awesome recipe! I only added mushrooms and artichoke hearts and a pinch of sugar.

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Reviewer:

Karen T.

Reviewed: Feb. 7, 2012

This was very tasty! To make it even better though I recommend adding some red wine. I also threw in some marinated artichoke hearts.

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3 users found this review helpful

Reviewer:

StacyB1012

Reviewed: Feb. 2, 2012

This recipe gets 6 stars from me! I am a lazy cook so I added water with the crushed tomatoes and cooked the gnocchi right in the sauce. I had roma tomatoes, so I chopped those-- 4 tomatoes was 2 cups, exactly. I am glad I bought kalamata olives and didn't use plain old black olives. The flavor was fantastic as written. Can't wait to make this again!

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Reviewer:

Mary M.

Cooking Level: Expert

Living In: Overland Park, Kansas, USA

Reviewed: Jun. 21, 2010

This was ok, I would maybe add a little canned tomato sauce or something to make more of a sauce. Also the cherry tomato skins were a bit too tough, I think I would use skinned tomatoes for this since the crushed tomatoes have skins too.

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Reviewer:

Shawnr

Reviewed: May 16, 2010

I made this for a class project and it turned out wonderful. One ingredient that isnt really needed, I noticed, is the red onion. We forgot to put that in and it still turned out wonderful. Amazing! ( :

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5 users found this review helpful

Reviewer:

princess8497

Reviewed: Sep. 8, 2009

What a great way to use all those cherry tomatoes from the garden. Different than our usual tomato sauce and really tasty.

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4 users found this review helpful

Reviewer:

pegret

Reviewed: Aug. 3, 2009

Good, but not out of this world. The olives really make the recipe.

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Reviewer:

Michelle

Reviewed: Oct. 10, 2008

Good Gnocchi recipe and will use again.

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Reviewer:

Cooking in WA

Reviewed: Sep. 7, 2008

This recipe made a really nice sauce. The olives were a nice touch so be sure to use them. I sprinkled in some sugar as well and also added a tablespoon of balsamic vinegar. The crushed tomatoes I used were fire roasted and I found that added something special to the sauce as well. I upped the garlic to three cloves. It's four stars because I thought the sauce was a bit too chunky and needed more liquid.

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7 users found this review helpful