If you have never made gnocchi, like me, then this is a great starter recipe. Follow the advice of other cooks and make sure your potatoes are mashed to a smooth consistancy or you will have potatoe chunks in your pasta. I used 5 medium to large potatoes and probably about 1.5 to 2 cups of flour. The dough is very sticky but holds together well. When you roll it on the counter, any additional flour that is needed is picked up. As a first time gnocchi maker, it was difficult to know what to look for, but such a pleasure to try. We will definitely be making gnocchi again!

Definitely needs more flour than stated in the ingredient list, but still great!

This is the same basic recipe for Gnocchi that my Great Grandma Muscolo brought over from Italy in 1906, except that she rolled hers over a fork to get that traditional look. As far as how much flour you really need, that all depends on the potatoes, AND the moisture in your flour. These can vary greatly. What my family does is simply add flour until the dough is not tacky and sticking to your fingers quite so much. I have also found that using a ricer makes for lighter Gnocchi.

As a gnocchi lover I have been searching for the best recipe, this is just a tip or observation - if you bake the potatoes instead of boiling them it is much easier to achieve the consistency you desire without adding too much extra flour. I bake the poatoes in the microwave just using the baked potato button and then follow the rest of the recipe as it and it comes out fantastic.

Making sure the potatoes are cooked through was the only challange I had on this one. The final product turned out great!

Didn't work out for me...

Very good. Will make again.

Maybe I did something wrong, but this didn't turn out for me at all.

Could've been "user error" but these didn't come out well for me! They took forever to roll out and cut and they were so sticky, I had to keep adding flour, then after I cooked them they were very gummy. Luckily I had a backup, I think I'll stick to store bought gnocchi.

This was a good basic recipe for gnocchi. Although the gourmet gnocchi I have had did not have much seasoning, I added a bit. While smashing my potatoes, I added about 1/4 tsp nutmeg, 1/2 tsp salt and 1/2 tsp garlic powder, along with a bit of pepper. This is just personal preference. As other reviewers have mentioned.. make sure you cook your potatoes just right. They should be tender, not mushy. Too much or too little flour correcting your potato problem will ruin your efforts.

I like this recipe overall, but feel that the outcome tasted a bit oily for my taste. Will probably make this again, but not add oil. I added a sprinkling of garlic powder and 3 T of parmesan cheese to the mix as well.

I love Gnocchi but we can't eat out all the time. I was excited to find this recipe and thought I would love it. I scaled the recipe down to 4 servings. I read most of the other user's reviews and was aware of not overcooking the potatoes. I ended up undercooking them and had to keep puting them in the nuker since my pot of water was empty. This added a lot of cooking time. I started at 5pm we ate at about 7pm. Finally I got the dough put together and as I was rolling it out It felt really soft and fell apart easily when handled. I thought that might be good since one doesn't like heavy gnocchi. When I was ready to cook them they had massed to gether into a lum of essentially mashed potatoes. They did float though and when I serrved them they were VERY light and delicate. However, It tasted like mashed potatoes with red sauce and not Grandma's Gnocchi. Alas, I will have to keep saving my money for $30 a plate version at my favorite restaraunt. My anniversery is long way away. :(sniffle, boo-hoo :(

STOP PRESS!!! This recipe is good, if you know how to make the best of it. I didn't when I tried it the first time. The dough took far more flour than the recipe stipulated, and sure enough, the resultant dumplings tasted bland and floury. After doing some research, I discovered what was causing the problem. Overcooking the potatoes! If they are overcooked, they will absorb more flour, sink to the bottom of the pot like lumps of something you don't wanna eat, and come out floury and tasteless. Just cook the potatoes until a knife will easily go through them, but don't let them cook so long that they start falling apart. Then, when you mash them, I'd recommend adding garlic salt and your favourite Italian herbs. I served ours with a home-made Primavera sauce, and next time I'll serve it with a creamy bacon/shallot sauce. Yes, there will be a next time, and I'll be sure and not overcook the potatoes!

I would have to say that this was the best. I can not cook and my husband wanted gnocchi for his birthday dinner and he said it was as good as anything he has ever had.

This is a very good recipe - just like my great grandma used to make. It's not complicated to follow, but it is labor intensive! I added salt to the dough for some added flavor. I also pulled apart the dough and rolled it into egg shapped balls, to give it a better aethetic. Don't worry about mashing all the lumps out of the potato before making the dough. Boiling the gnoccis in water will soften up any small remaining lumps. I like my gnoccis with vodka marinara, yummm!

Used leftover mashed potatoes from Thanksgiving. Used 2 eggs and added flour until a nice pasta formed. My daughter and I added it to a turkey stock. It was incredible. Thank you for the recipe.