I am only rating the gnocchi as I did not make the sauce. This was my first attempt at gnocchi and I considered it a success. The dough was quick to put together and although a bit sticky, rolled out without too much difficulty. Based on other reviewers' notes, I made a number of modifications which based on personal taste, but I don't think these affected the texture too much. I used 1 cup whole wheat flour instead of white in the dough plus about a tablespoon's worth of flour in the rolling out process. I reduced the parmesan to only about 2 tbsp and used low fat ricotta. I also reduced the pepper to 1/2 tsp and omitted the garlic powder. I placed the cut pieces on a wax sheet in the fridge until ready to use and they came off quite easily. As some other reviewers suggested I cooked the gnocchi slightly longer, about 4 minutes. For the sauce, I sauteed 1/2 clove fresh garlic, 3 ounces of goat cheese, sun-dried tomatoes in olive oil, and baby spinach and served on top of the fresh gnocchi. It was a filling dinner for four of us. I will try this again with different sauces.
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I am only rating the gnocchi as I did not make the sauce. This was my first attempt at...