This is excellent. I made half the gnocchi last night, and rolled and cut half of it today. It was much much easier to roll it today after being chilled in the fridge--didn't even need flour to roll it. However, mine was incredibly sticky partly bc I failed to account for the fact that my ricotta container was a 15 oz container, not 8 oz. Oops. I did double the sauce (realized later I kinda doubled the recipe!), and am glad I did. I liked it together--perfect light dinner with salad. The only thing I would change next time is use shredded mozzarrella instead of fresh. I like fresh, but shredded would cover more and I didn't really like the mozzarrella chunks throughout the pasta. Thanks for the recipe!

I also added some spinach to the mix too!!! It gave the gnocchi a great green color!!!! I love it!!!!

We loved this dish, I made for dinner last night and we couldn't get enough. I used my own homemade tomato sauce.

Gnocchi was easy to make and great tasting. I used part skim ricotta, and it wasn't watery. The sauce's flavor was great, but the cheese just melted into a big clump.

This was great! I added some chopped onions to the sauce and didn't use the mozzarella. Took about an hour to make and well worth it.

These were ok, but they did seem a little bland. I did not have to add extra flour like some, so that wasn't the problem. I also used my own homemade sauce. I didn't expect them to be bursting with flavor, after all they are dumplings. But they just tasted really plain. But they were super easy and a great way to use up extra ricotta. I think next time I will add some more salt and garlic, maybe some other seasonings as well. Overall, they were just ok.

Finally found a wonderful gnocchi recipe! Tried the potato kind and I just can't get them to be light and fluffy, these were much lighter and I love the subtle ricotta taste and the salt amount I thought was perfect. I used the one cup of flour and put another half cup or so to roll out with, I ended up getting about a fist size full of dough and mostly just floured the outside enough to roll out very lightly, I then cut and pressed lightly with fork tines to make them look prettier. Came out really well, I might try a different sauce next time, though this wasd wasn't bad and I love fresh mozarella. The gnocchi itself was perfect.

This is so easy to make and delicious too! Only trouble I had was getting the dough not sticky enough to roll. Instead I just rolled small balls between my hands. The shapes were irregular but it still tasted great.

Yummy! This was my first time making and even EATING gnocchi, but let me just say that this recipe was wonderful. It was so delicious I will definetly be making this again and again! And when the recipe says to put the mozzerella in just before serving-do it. Like SECONDS before cuz mine got all gooey and stringy. But still just fabulous!

i tried it its amazing

great way to use leftover ricotta. I have made this twice. once in a pesto sauce and the other over pasta e fagioli II. very filling.

Made this the other day using leftover ricotta from the Ricotta Eggplant Rolls recipe that I made from Allrecipes. The only modification was that I had added chopped spinach. The taste was lovely. I served it with a white sauce and everyone loved it although said it was very filling. Went great with the tomatoey ricotta eggplant. I think this will be a regular on the menu.

So good and easy! This was my second attempt at Gnocchi and far better than the first traditional recipe I tried. I used fresh garlic and added fresh basil and it was just fantstic. I skipped the sauce recipe and used my own recipe. My 18 month old could not get enough of them. Tomorrow I am going to make another batch and freeze them.

I found this recipe by searching for a different way to use up my leftover ricotta. I should say that I'm not generally a baker, so that plays into my experience. I had to add 2c of flour to get the dough a consistency that i could roll it out. As a result, my gnocchi were kind of dense and the flavor was bland. But I don't know how I could have made the dough rollable without the additional flour. Perhaps if I had drained the Ricotta as another reviewer wrote - I considered it, but my ricotta looked on the dry side, so I skipped it. So, not a recipe I'll make again.

These are soooo good, but very filling, I used my owen homemade sayce in place of the one provided. The only thing is you really got to flour your counter or they'll stick and make a huge mess.

This pulled together pretty quickly, but I thought it was pretty bland. Although it was eaten in its entirety and everyone said they liked it (wanted the recipe and for me to make it again), I just wasn't thrilled. The gnocchi were fine alone, but I think the sauce needed some work.

REAL authentic Italian taste. I did not find this too cheesy, as some other reviewers did. I found the mozzarella made it perfect. It is also sooo simple to make.

Loved this recipe. Thanks. The sauce was awesome. My daughter who is learning to cook made this for us for a surprise dinner and it was amazing.

my husband and i loved this dish- he went back for seconds and later complained about being so full- it is very filling but soooooo good!

delicious, quick, fancy and satisfying. like another reviewer, i also boiled them. i think this would make an easy, cheap and plentiful appetizer if wrapped in a basil leaf and stuck with a fancy toothpick and served with some marinara. a little goes a really long way.