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Grandma's Gnocchi

Reviewed: Nov. 28, 2006
The basis of this recipe is great, however, I used three potatoes, and used almost THREE cups of flour (and no, it was not chewy at all. In fact, everyone said it was so much better than the restaurant and the store bought gnocchis because the store bought gnocchis are too chewy). I think all the ingredients need to be doubled (EXCEPT the potatoes), to make this recipe work. I do like adding in the olive oil...makes the gnocchi more tender for sure! I also added in minced garlic, dried herbs, and replaced salt for GARLIC salt. It was topped with a creamy pesto and grilled chicken...so yummy! The work is super tedious, but well worth it when you see the reactions from your guests and your family!
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