Reviewed: May 21, 2006

I've never had gnocchi before so I don't know how authentic this was but it tasted good to me and my girls. I only used about a cup of flour that seemed like plenty. Think next time i will add some italian seasoning to the dough. Thanks for a totally new eating experience.

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KEZ

Home Town: St Austell, Cornwall, England, U.K.

Living In: Plymouth, Devon, England, U.K.

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Reviewed: Apr. 17, 2006

I don't think this recipe is intended to replace real gnocchi, it's meant to be a GREAT short cut alternative! Hence the 5 star rating. If it was being compared to real gnocchi, I'd probably only give it a 4. I really was expecting to hate this recipe because I HATE instant mashed potatoes. You would never know there was anything instant with these gnocchi. On a whim I decided to serve Good Friday dinner, I was a little strapped for time and served these to my Italian husband and mother in law. My husband knew what was in them and said they were not as good as the real thing, but very very close! I didn't tell my mother in law, she had second helpings and liked them! I would use this again! It takes some time to prepare, but it saved time from peeling the potatoes, boiling, ricing, letting them cool so you can add eggs, etc. As others have mentioned add flour gradually. Dough should be soft not stiff. Too much flour makes tough gnocchi.

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EASYLYVIN

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Reviewed: Apr. 12, 2006

Tastes great and easy to make, but if you triple the recipe, it takes all afternoon to cut and shape. Towards the end, I was so over it that I was making gnocchiballs...

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Wuxxler

Cooking Level: Expert

Home Town: Staten Island, New York, USA

Living In: Loganville, Georgia, USA

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Reviewed: Apr. 9, 2006

wonderful flavor. Not hard to make but time consuming if you make the ridges. My kids loved it. I served it with an alfredo sauce and the leftovers were eaten at work - I took it for lunch but my co-workers ate most of it.

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WHEATFIELDS

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Reviewed: Mar. 27, 2006

I'd had never thought making gnocchi would be so easy and quick! I will definitely use this recipe again with some variations (like spinach or carrots in the dough).

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SunFlower

Cooking Level: Intermediate

Home Town: Charleroi, Hainaut, Belgium

Living In: Jette, Brussels, Belgium

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Reviewed: Mar. 26, 2006

I made these tonight for dinner and they were delicious. I ended up only needing about 1 cup of flour, plus some extra for the board. This made a nice light dumpling. I have made gnocchi the old fashioned way, boiling the potatoes, ricing them, and then preparing the dough. This was so much easier and quicker and with a very satisfying result. I served them with Mamma's Marinara Sauce from this site.

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BRUBBIE

Cooking Level: Expert

Home Town: Richeyville, Pennsylvania, USA

Living In: Newport News, Virginia, USA

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Reviewed: Mar. 26, 2006

I have to hope that AMY_WEBBER sees this review!!!! I looked at this recipe for the same reason! I too lived in South Sub. of Chicago- & ate it at the same rest. as a young girl & loved it too. email me!! reedfam5@verizon.net

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JANER60

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Reviewed: Mar. 19, 2006

Quick and yummy.

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AZgin

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Reviewed: Feb. 23, 2006

Awesome, quick, easy recipe! I have loved gnocchi since I was a little girl and used to go to a wonderful Italian Restaurant in the South Chicago suburbs and I've never tried making them myself! This brought back memories! My three year old enjoyed helping and it was very fast and simple. I only used about a cup of flour, and tried different sizes, some with the fork marks and some without. Overall I liked smaller gnocchi without the fork marks, but they were ALL fantastic! Thank you, it's a keeper!

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freckledmama

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Reviewed: Feb. 22, 2006

This is so easy and tastes awesome. I made them last night and froze them to use tonight,but cooked a few to test. I did need to use almost all the flour required in the recipe, but I doubled the recipe!(and I am at high altitude) I will defiently be making these again!!!

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LAWNAC

Cooking Level: Expert

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Reviewed: Jan. 30, 2006

Can I just say WOW. I never knew fresh gnocchi could be this easy. Granted, dough is always a pain to work with, but this was very simple and took no time at all. I recommend being heavy handed with seasonings and adding seasoning salt, garlic powder, rosemary and Italian seasoning to the dough. As suggested by others, I would add some Romano next time myself. And I would double this recipe if feeding another person, seeing as I ate the whole batch myself no problem! They were delicious with a bottled Alfredo sauce! Bon appetit!

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LILSPINSTER

Cooking Level: Intermediate

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Reviewed: Jan. 16, 2006

Very good. I've never made gnocchi from scratch so I don't know how much quicker/easier this recipe is. After cutting, I did "roll each piece down a fork" to get those sauce-holding grooves. Fun recipe to make with kids.

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KRICKYR

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: Jan. 7, 2006

It was pretty easy to make. It tasted kind of funny but I think it's because I used buttered potato flakes instead of plain.

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TIANIE

Cooking Level: Beginning

Home Town: Richmond, Virginia, USA

Living In: Chandler, Arizona, USA

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Reviewed: Jan. 3, 2006

I was hesitant to try this recipe as I used to make homemade gnocchi with my Grandma on special holidays and other occasions. I had in my mind what gnocchi should taste like. These were sensational gnocchi, similar in taste and consistency to gnocchi made the old fashioned way with boiled potatoes. I have shared this recipe with other family and friends and they all give rave reviews. The dough is really nice to work with. Thanks for such a great and time saving recipe.

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JUDYK3

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Reviewed: Dec. 23, 2005

I have never had gnocchi before and I really wanted to try this recipe out. I don't know what "real" gnocchi is supposed to taste like but these turned out pretty well. I added a bit of garlic salt and Parmesan cheese to my mix. Next time I make them I will keep them smaller as mine were a bit too much to eat in one bite. I served them with a homemade alfredo sauce that I got a recipe for on this site and my husband LOVED it. Will make this again.

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Rob's Wife

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Reviewed: Sep. 14, 2005

Very messy! The recipe turned out alright. It's nice for a quick little homemade pasta but the gnocchi's have no flavor so I would advice to add more of your own spicing.

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GENIELIN

Cooking Level: Beginning

Home Town: Norman, Oklahoma, USA

Living In: Portland, Oregon, USA

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Reviewed: Aug. 30, 2005

Really quick and simple! I used butter & herb flavored instant potato flakes which added an interesting taste to the gnocchi. These are definitely better than store-bought gnocchi. From now on I will make extra and freeze for later!

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thecook

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Reviewed: Aug. 22, 2005

Not as good as a restaurant. I have tried many times to duplicate gnocchi from scratch and this is just as good but with way less time and work. The texture was even better after I froze them. Anyways, I reccoment trying this because I think that it is just operator error that I can't make gnocchi.

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KIMR4EVA

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Reviewed: Aug. 10, 2005

amazing. i've never made gnocci before- great intro if you don't have time to peel and cook real potatoes!

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crazydiamond

Cooking Level: Intermediate

Home Town: Lafayette, California, USA

Living In: Berkeley, California, USA

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Reviewed: Jul. 31, 2005

This is a very good recipe for what it is. Nothing is ever going to compare to real made-from-scratch gnocchi, but these come pretty darm close. I'm excited to try some of the flavor variations that others have mentioned. Just two notes: Keeping the size of each dumpling quite small (about the size of your thumbnail or a bit bigger) will produce a better result. Also, I didn't need anything even close to 1 1/2 c. of flour. I doubt I used even half of that. So, add the flour very slowly--too much will result in dense, tough gnocchi.

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Laurel

Home Town: Garberville, California, USA

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Quick Gnocchi

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