Reviewed: Jul. 10, 2005

This recipe was incredibly easy and yummy! I used 1/2 cup of semolina flour and 1 cup of all-purpose flour. I served the gnocchi with a garlic mushroom sauce. This is a keeper!

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QUIRKYIQ

Cooking Level: Expert

Home Town: Arcata, California, USA

Living In: Stafford, Virginia, USA

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Reviewed: Jun. 5, 2005

This really was easy to do. I love gnocchi but I have never made it because I thought it would be too much work. I was wrong! I am going to make up a batch or two to keep in my freezer so I will have it on hand for a quick dinner.

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Debbie S.

Cooking Level: Expert

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Reviewed: May 12, 2005

The flavor of these was great, but as I was making them, I hoped my family didn't like them too much because it was a lot of work. Some of the other reviewers said it was so quick and easy, and I suppose it is compared to the old fashioned way (where you start with dirty potatoes fresh from the fields) but still, all that kneading and slicing into each and every little piece...maybe I'm just lazy. Unfortunately for me, my family really did like it. By the way, I added 1/2 cup finely grated fresh parmesan and 1/4 teaspoon of finely chopped dried rosemary. Yum, but Barilla pasta is yummy too and it's all ready to throw into a pot of boiling water. So, if it's gnocchi or nothing for you, go for it.

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JAWANDMEE

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Reviewed: Mar. 5, 2005

My grandma use to make these all the time. I learned from her how to make them with "real" mash potatoes. Its a long process. I have tried other recipes with instant potatoes. Nothing matches this recipe. Excellent. Thank you for sharing it.

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BOORABBIT

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Reviewed: Feb. 24, 2005

I liked this Recipe. It was easy enough to do with a toddler hugging a leg. Instead of cooking them in boiling water I fried them which was different for family who ate up and asked for more. Thanks for sharing. ;)

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KAMCNEESE

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Reviewed: Jan. 12, 2005

these are perfect, just like the gnocchi's I grew up on. I froze them before cooking. They seem to do much better.

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Dawn

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Reviewed: Jan. 12, 2005

i've been eating gnochi for a long time,my first husband was italian and they loved this dish,this is so easy to make, also make sure u try it with pureed,spinach,tomato paste or beets to change the flavor

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southern cook

Cooking Level: Expert

Home Town: Jasper, Florida, USA

Living In: Bogalusa, Louisiana, USA

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Reviewed: Jan. 9, 2005

Wow! Thank you so so much for this recipe. We LOVE gnocchi, but had never considered making them at home (only restaurants and the occasional store bought). I was looking for recipes that would freeze well and stumbled upon this one. Excellent! I did take the advice of another reviewer and seasoned with rosemary instead of pepper. The rosemary flavor jumped out beautifully in the finished product. I also added a bit of Romano cheese to the dough. I couldn't taste it so it either needs more or should just be left out. I want to emphasize that my husband is a food snob. He has eaten at some of the finest restaurants in the U.S. He never "LOVES" what I make. It is always "okay" or "fine." A constant critic of gnocchi in restaurants, he loved this one! I could see trying to make it a little lighter in texture, fiddling with flavors, etc, but this is a great base recipe to work with. Enjoy!

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IMATD

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Reviewed: Jan. 3, 2005

Nothing tastes as good as the REAL potato. My son was home from school and learned how to make this pasta in Italy. He said he cringed when he read your methods. The other option of putting bits of romano cheese in the middle of the gnocchi is important. He also used some a bit melted first for the dough. Rosemary is his flavor of choice added to the dough. Try it you may really like it! Bono! and Good Fortune

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MSJUJUBEE

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Reviewed: Nov. 24, 2004

Comapring this recipe to mashed or riced potatoes, this recipe comes out smooth and easy to make. I give it a thumbs up and encourage everyone to try this delicious pasta dish, which by the way restaurants cannot seem to bother making, they say its too hard and alot of work?? I make it with a homemade meatless sauce and its so yummy! Thanks for the easier way to make this and also try semolina instead of white all purpose flour and its even better!!

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MHASTIE

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Reviewed: Nov. 12, 2004

Fantastic. I pinched off pieces and shaped them by hand --not pretty, but easy-- which worked beautifully. Drop them in 6 to 10 at a time just till floating and pull em out. I used Betty Crocker Roasted Garlic flakes and worked like a charm! Also, used slightly less flour than called for.

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AXSTAR

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Reviewed: Sep. 13, 2004

This is a really good gnocchi recipe. It's simple, no fuss, and cooks up fast. I'm sure it can be flavored and served in many ways. I will definitely keep this one on hand, as I know I'll be making it again soon.

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Bananagirl

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Reviewed: Sep. 7, 2004

Super easy and yummy. I usually make multiple batches and freeze for quick and easy dinners. Thank you

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DANALOWENS

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Reviewed: Sep. 6, 2004

This recipe was simple and very quick to make. I made this for my friend on her birthday and she absolutely loved it. It wasn't the prettiest thing I've ever made, but the taste overrules the look. Thanks. I can't wait to make this again.

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LUVMYDECLAN

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Reviewed: Aug. 13, 2004

This recipe ROCKS!!! I grew up eating gnocchi but making it is such an ordeal, I saved them for only special occasions. I never would have thought of making them with instant potatoes! I used less flour than the recipe calls for, and they came out light and fluffy and PERFECT! Thanks for sharing this recipe, Sandy!

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MAMALLAMA

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Reviewed: Aug. 3, 2004

This recipe was so quick and easy. I added only enough flour to get a stiff but not too dry dough (about a cup). Very light and tasty.

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KIMBIS

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Reviewed: Jun. 22, 2004

Since I had eaten this meal and never made it myself, this turned out quite well for me. Even the non-believer of the house liked it.

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ACESEMTP

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Reviewed: May 13, 2004

Came out great considering the time and effort this recipe saved. I used instant garlic mashed potatoes and topped them with a tomato cream sauce. Very easy and very delicious!

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Sarah Read

Cooking Level: Beginning

Living In: Calgary, Alberta, Canada

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Reviewed: Mar. 18, 2004

VERY happy with this recipe. Can be prepared in minutes with basic ingredients. Now I can stop bugging my friend who lives in NYC for my favorite Italian vacuum-packed gnocchi!

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NetteNet99

Cooking Level: Intermediate

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Reviewed: Mar. 15, 2004

Fun and tasty. I had some left-over garlic mashed potatoes, and lost my other gnocchi recipe so this really fit the bill. I probably made double the recipe as I figured I used about 3 cups of potatoes, and just kept working the flour in until the dough was easy to work with. My family calls these "gut bombs," but they are good!

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