Reviewed: Nov. 20, 2009

I was terribly impressed by this recipe. Based on other reviewers’ experience, I spiced them up quite a bit. I threw in about 1T of garlic, and dumped way more Italian seasoning in than I intended (silly me, the lid fell off.) Still, though – it worked out! I paired the gnocchi with this gorgonzola sauce recipe: allrecipes.com/Recipe/Gorgonzola-Sauce/Detail.aspx. It was a PERFECT pair. Honestly, I was shocked that it turned out well. The texture of the gnocchi when I tried them fresh out of the boiling water left quite a bit to be desired. But once they sat for a bit, and I covered them in the rich sauce, I was very pleasantly surprised. Instead of cutting them into chunks, I just ripped off pieces from the dough ball, rolled them gently, and imprinted a fork around them. This helped the sauce stick to them, and gave a more aunthentic…Gnocchiness!

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Amanda Logan

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Reviewed: Nov. 12, 2009

I haven't had too much "real" gnocchi, so I'm not the most qualified person to attest to how good this is, but I liked it! I made a quick vegetable tomato soup and floated them in it. They made a very delicious addition :)

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jennabeanski

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Reviewed: Nov. 10, 2009

Excellent! I will never buy gnocchi at the grocery store again. Made the recipe as written but the amount of flour was more than enough for adding to the dough AND dusting the surfaces the keep it from sticking. I didn't find the dough hard to work with, even warm. I added Italian seasoning to the dough. I doubled the recipe and froze most of it (after rolling/cutting but before cooking) to whip out when I don't feel like cooking dinner. Yum!

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Dana

Cooking Level: Beginning

Home Town: Warren, Ohio, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Nov. 9, 2009

Super easy recipe. thank you for sharing!

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BrandyE

Cooking Level: Expert

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Reviewed: Nov. 8, 2009

These are an ok substitute but if you are a real gnocchi fan I would go for the real thing. Here's my theory as to why these don't make good gnocchi: when you make traditional gnocchi, you don't want to process the potatoes too much - don't mash them up, just add your egg and flour and then combine. When you use instant mashed potatoes, they get too moist and you will need A LOT of flour to make the dough workable. I will not make these again.

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Erica

Cooking Level: Intermediate

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Reviewed: Oct. 29, 2009

I use a 1 tablespoon sized "cookie" scoop instead of rolling into a rope, then press with a fork. Must faster.

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Kristi M

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Reviewed: Oct. 21, 2009

This is a great recipe, and its so easy. I added Italian seasoning to the dough, and chilled the dough for only a few minutes before boiling. I made this with the Amatriciana sauce from this site, and was delicious. I will definitely use this one again.

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Memack

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Reviewed: Oct. 19, 2009

Delicious and so easy!

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AHAHN

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Reviewed: Oct. 18, 2009

Fearing that just making basic gnocchi may be a bit bland for my taste, I used garlic instant mashed potatoes instead of the recommended potato flakes and added, what I feared to be, too much rosemary. It turned out delicious! Even my roommate who was skeptical about this whole instant potato business loved it!

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Yafeh

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Reviewed: Sep. 2, 2009

We've tried this several times and I've yet to find anyone who didn't like it. With the egg, it's chewy and great, but without it has a much gentler texture and still holds up just fine. Either way, it's perfect.

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laigaie

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Reviewed: Sep. 1, 2009

Great recipe! I added lots of fresh rosemary and served with a bit of olive oil.

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Angela T.

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Reviewed: Aug. 17, 2009

Sauce is needed for this to be successful but it's a great non-dairy pasta alternative. I tossed a chunk of goat cheese in with the still hot gnocchi, tossed to coat, plated and drizzled with pesto. If my gnocchi weren't all such random sizes and shapes it would have been quite elegant.

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BRR

Cooking Level: Intermediate

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Reviewed: Aug. 7, 2009

Not bad but I could really taste the instant potatoes. Next time I will try a different type of instant potato or go for the real thing. It definitely needs something to give it a little more flavor.

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CLR

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Reviewed: Jul. 27, 2009

i'm not sure what gnocchi is supposed to taste like - but should it taste more potato-ey? I didn't think they were very potato-ey. when cutting the pasta, don't pile all the cut pieces on one plate, they stick together!

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pipyskweek

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Reviewed: Jul. 20, 2009

These were really easy to make; the only bad thing was that they had a wee bit of an odd taste to them, I think from the instant potatoes we used (we used an organic brand, a conventional brand may have tasted better). They were fine once they were covered with yummy sauces though and my three old liked them. Something different than your every-day pasta, so thanks for the recipe!

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merhope1011

Cooking Level: Beginning

Home Town: Englewood, Colorado, USA

Living In: Fort Collins, Colorado, USA

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Reviewed: Jul. 7, 2009

Not sure why my gnocchi were a little bit falling apart when I boil them in water but taste and texture were good. I cooked them in primavera sauce. Neither my boyfriend or I had tried the real gnocchi so we had nothing to compare. LOL We both liked the dish though. Thanks for the recipe!

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melmelfish

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Reviewed: Jun. 19, 2009

In order for this to come close to being real Gnocchi shouldn't it have some egg or egg yoke in it? Just like most pasta the egg helps it bind together. I've made Gnocchi before and it is a pain and a quick recipe is most welcome but I added egg to the mixture.

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StevenofDallas

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Reviewed: Jun. 18, 2009

Very good. Based on other reviews, I used wheat flour, added chopped spinach and some garlic salt. I made the vodka tomato cream sauce from this site and it was very yummy. I will definitely make these gnocchi again.

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Sarah

Cooking Level: Intermediate

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Reviewed: Jun. 16, 2009

For quick gnocchi, this was absolutely incredible! My husband and I discovered gnocchi shortly after we married at a little Italian hole-in-the-wall not far from where he was stationed. We both LOVED it and have ordered it nearly every time we eat Italian! This was my first attempt at making it homemade. I agree with some others that it isn't quite as tender as in the restaurant, but I think I may have over-kneaded my dough too. It's a bit of a mess to make but I had a happy hubby, so I'll come back to this one again and again! Tip: after rolling out my "ropes," I snipped off gnocchi-size bits with my kitchen shears -- MUCH easier than a knife. Also, lay your gnocchi separately on a floured tray or cutting board before you boil -- I heaped mine in a bowl and they stuck TERRIBLY! I had to re-roll and re-cut them. Thanks for a great dinner!

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For King and Prince

Cooking Level: Intermediate

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Reviewed: Jun. 11, 2009

This is weird. I won't make it again. I'd rather try real potatoes. It does taste fake and the dough wasn't tough, however, it was crumbly, hard to roll, a pain to make and the quantities all over the place because 1/2 cup instant potato which I had and 1/2 cup boiling water just made a crumb mix. It wouldn't hold together at all. The egg just made it, but I had to add extra water to make a stiff dough, but then I had to add flour to make this dish and add more water. As you can see, it didn't work out. Nice idea, but we threw the dough out.

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