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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I was terribly impressed by this recipe. Based on other reviewers’ experience, I spiced them...