Reviewed: Nov. 21, 2007

This was so much fun. I love making fresh pasta and have never tried making gnocchi since I do not have a ricer. I figured since it was boxed potatoes if I messed up I would not have wasted too much time. I think they came out perfect and I am not sure I would bother with real potatoes.

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smithsihp

Cooking Level: Expert

Home Town: North Miami Beach, Florida, USA

Living In: Seattle, Washington, USA

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Reviewed: Oct. 21, 2007

OK, this was a great idea and with a little work it could probably be a VERY good short-cut-gnocchi. But don't expect to get it perfect the first time! The problem with boxed potatoes is that it's really difficult to judge how mushy the final gnocchi pieces are going to be, but you also don't want to over flour them. Unfortunately, mine came out a bit soft and didn't have that firm texture that "real" gnocchi have. That said, it still wasn't bad-- I served it with a VERY rich chantrelle mushroom sauce, which worked well with the softness of the gnocchi pieces. I'll probably try this again and be more generous with the flour.

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TsukiKarp

Cooking Level: Intermediate

Home Town: Corvallis, Oregon, USA

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Reviewed: Oct. 21, 2007

I had never tried gnocchi before, and my boyfriend requested it, so I thought this would be a good starter recipe. We both thought this recipe was great. I do use seasoned garlic salt with parsley for the salt, though, which might give it a little more flavor.

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TDCROFT

Cooking Level: Intermediate

Home Town: Marietta, Georgia, USA

Living In: Cary, North Carolina, USA

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Reviewed: Oct. 12, 2007

this was my first time with gnocchi. the dough was SO sticky and really hard to work with. the final product was really chewy and bland. i might give them another shot since i have all these potatoe flakes now.

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renee816

Cooking Level: Beginning

Home Town: Beverly, Massachusetts, USA

Living In: Danvers, Massachusetts, USA

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Reviewed: Sep. 11, 2007

I was stuck with a big box of potato flakes from a visiting relative and had no idea what to do with them...and then I found this recipe! Now I actually do buy potato flakes on purpose just to make gnocchi. As good as all of the authentic italian restaurants I have gone to in south Philly. It was SO easy to make and So tender, NOT CHEWY/HArD! This IS a time consuming recipe to make, but do keep in mind that using whole potatoes just takes even longer. This recipe just cuts the time in half!

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Allie

Cooking Level: Expert

Home Town: Wayne, Pennsylvania, USA

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Reviewed: Sep. 5, 2007

I have to admit that I was a little skeptical about this recipe....but it was great! Very fluffy & the dough was easy to work with.

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BRUNOSBETH

Cooking Level: Intermediate

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Reviewed: Aug. 28, 2007

this recipe is very handy and lets you serve a dish of gnocchi in no time at all. Well, so they are not THE real thing (believe me, I know what I'm talking of, I'm Italian, my mum makes them starting from boiling potatoes an all). But this process is definitely quicker and not so messy!!!

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ANNAMA

Cooking Level: Expert

Home Town: Como, Lombardia, Italy

Living In: Milan, Lombardia, Italy

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Reviewed: Aug. 13, 2007

Not bad. I had mine with pesto sauce and it was pretty yummy.

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{ Heidi }

Cooking Level: Intermediate

Home Town: Wheaton, Illinois, USA

Living In: Chicago, Illinois, USA

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Reviewed: Aug. 3, 2007

Wonderful!!! I have never made Gnocchi, but saw this and had the ingredients, so I decided to try it out. Turned out wonderful. I added the Gorgonzola Cheese Sauce with mine.

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hnwhitlock

Cooking Level: Intermediate

Living In: El Dorado, Arkansas, USA

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Reviewed: Jul. 15, 2007

Good stuff

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James15

Cooking Level: Intermediate

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Reviewed: May 19, 2007

This has to be one of the greatest recipes ever! I've had genuine gnocchi in Italy, and these aren't far off. If you want to make it a fun food for kids, it's easy to divide the dough and add some food coloring- they make a beautiful rainbow dish.

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clarissa

Cooking Level: Intermediate

Living In: Charlottesville, Virginia, USA

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Reviewed: May 13, 2007

perfect! very easy and didn't taste at all like flakes. Impressed!

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BEARUN

Living In: Baldwinsville, New York, USA

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Reviewed: Apr. 16, 2007

I've never had or made gnocchi before so I was unsure of what to expect...I used 2 cups of regular mashed potatoes as that is what I had...they had milk and butter in them, so I found I needed a little more flour. Also added 3/4 tsp each garlic powder and thyme. Very yummy. I also found that these can be made in advance and then flash frozen before cooking. When ready to use just drop frozen into rapidly boiling water. Will make again.

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summer_lover

Cooking Level: Intermediate

Living In: Saint John, New Brunswick, Canada

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Reviewed: Mar. 22, 2007

I have tried to make gnocchi in the past , never sucessfully. I made these with butter herb instant mashed potatoes. I thought that they turned out well. Nice chewy little "dumplings."

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squishy

Cooking Level: Expert

Home Town: Colorado Springs, Colorado, USA

Living In: North Pole, Alaska, USA

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Reviewed: Mar. 18, 2007

This was quite easy! I'm a gnocchi novice-I've never made any pasta at all and I still managed. I also used less flour-one cup and the half for rolling. The dough got to "good biscuit dough" consistency at the one cup mark, and that seemed about right. I also put in some Italian spices and garlic salt as per some reviews to give them more flavor-worked very well. Mine were cut too large and misshapen, creating "Franken-Gnocci" but the taste was fantastic. I don't care how ugly they are when they taste that good. Thanks, great recipe!

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alh1112

Cooking Level: Intermediate

Living In: Raleigh, North Carolina, USA

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Reviewed: Mar. 14, 2007

So easy and yummy and my kids love helping me make the little snakes

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CYNTHIAMONK

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Reviewed: Mar. 8, 2007

Quick and easy and very good. Couple with your favorite red sauce or even try mixing a premade pesto sauce with cream cheese to make a creamy pesto put some chicken sausage in there and pair it with a salad and you have one great meal. Freezes well when frozen on pan first then bagged. Recipes says its for two, but it's more like four.

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colleenhunsinger

Cooking Level: Expert

Home Town: Woodinville, Washington, USA

Living In: Ellensburg, Washington, USA

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Reviewed: Mar. 3, 2007

For gnocchi I really liked this. The BF wasn't the greatest fan but that's of gnocchi in general. So easy and fast. Didn't need all the flour so add slowly. Served with marinara and pesto sauces. I could only find buter flakes so the gnocchi had a buttery taste. Probably make again.

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melpy

Cooking Level: Intermediate

Home Town: Elkridge, Maryland, USA

Living In: Carlisle, Pennsylvania, USA

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Reviewed: Feb. 22, 2007

This was really easy to make and tastes as if you put all the effort in. I added fresh snipped basil for extra pizazz, and used a rich rose sauce on it and it was delicious.

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lizo5797

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Reviewed: Feb. 11, 2007

These tasted good, but what a lot of work and a big mess! This was my first time making them, and I guess they just aren't worth the time for me. I would rather have store bought tortellini. I used garlic mashed potatoes, and I still thought they were pretty bland. I ended up only cooking about 3/4 of the batch and the whole thing still took about an hour.

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traveljunkie

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Quick Gnocchi

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